This homemade peach ice cream is the ultimate in creamy, fruity happiness. Peaches and cream are the perfect cure for those hot summer days. Adapted from David Lebovitz's The Perfect Scoop.
Course Dessert
Cuisine American
Prep Time 15minutes
Total Time 15minutes
Servings 4servings
Calories 448kcal
Author Charmian Christie
Ingredients
4large (about 1-1/4 to 1-1/2 pounds)very ripe peachespeeled, cut into chunks
1/4cupwater
1/4cuppeach juice(or 3 tbsp juice and 1 tbsp peach schnapps)
2/3cupwhite sugar
1cupwhipping cream(35% fat)
1/2cupsour cream(full fat)
1/2teaspoonvanilla
1/4teaspoonlemon juice
Instructions
Place the peaches, water, juice and schnapps in a medium saucepan over medium heat. Cover and cook until the peaches are soft, stirring a few times.
Transfer peaches, along with the liquid, into a non-reactive bowl. Stir in the sugar and let the peach mixture cool, uncovered, to room temperature.
When the peaches have cooled, add the cream, sour cream, vanilla and lemon juice. Puree with an immersion blender until blended but bits of peaches remain.
Cover and chill the mixture thoroughly in the fridge. (You can put in the freezer towards the end to make it extra cold.)
Churn in an ice cream maker according to manufacturer’s instructions.