Recipe: peach ice cream
Even though we have an ice cream maker (not the salt and crank kind, but the little Cuisinart brand), we don’t make ice cream very often. Jeremy calculated that the cost of making his favorite Coffee Heath Bar Crunch from scratch was the same as purchasing it in the store – and the store version had much better smoothness to it. For me, being lactose intolerant puts the kibosh on a lot of ice cream. I can take it from the time to time, but things aren’t always happy in the lower GI department. I do make sorbet on occasion. Problem is that I love raw fruit so much I tend to eat the fruit before I can make the sorbet.
But I like peach ice cream and I (still) had peaches and so I gave it a try based on a recipe snarfed off the web, snarfed from David Lebovitz’ The Perfect Scoop (which I just ordered because, how can I not?)
peeled and sliced
I probably processed the peaches a bit much. I had issues with overprocessing that day – I think my pulse finger was a little trigger happy. That meant I ended up with fewer chunks of peach, which I happen to like.
adding sugar to the cooked peaches
chill the mixture
The texture is just on the icy side, which is probably my own fault (technical difficulties, I don’t wanna talk about it). I think the flavor is skewed a little toward sour, which is likely due to the sour cream. I was expecting… more creamy than sour. It is definitely peachy and delicious, but not a favorite. That’s okay. You can’t have everything you make be your favorite, can you?
a big fat scoop with almond florentine cookies and peach slices
peach and almond are terrific together
Peach Ice Cream
The Perfect Scoop by David Lebovitz
3 large peaches, peeled, pitted, chopped
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 tsp vanilla extract
1 tsp lemon juice
Cook peaches and water in a covered saucepan on medium heat for about 10 minutes or until soft. Give it a stir a few times. Remove from heat and stir in sugar. Let mixture cool to room temperature. Purée mixture in blender with remaining ingredients (leave some chunks if desired). Chill the mixture thoroughly in the refrigerator or over an ice bath then freeze in your ice cream maker.