The calendar can say that it’s still spring all it wants, but no one would deny that we’ve been having some serious summer-like weather lately. The kind of weather where all you want is to sit in the shade, with your feet in the water and enjoy with a cold glass of lemonade. Or some ice cream. (Or both…)
This ice cream is one of the easier recipes that I’ve tried. It’s not custard-based, so there’s no hassle with cooking eggs, and it’s light, fluffy and full of peachy goodness. It could be as creamy or as chunky as you’d like. (We are all about the fruit over here, so I tried to leave a decent number of peach chunks.) I mixed up the ice cream base before work one morning, and then took it to Karen’s so we could enjoy it as a post-caterpillar cake treat. We paired with rhubarb crunch that night, but it would be good on its own, or awesome with a slice of peach pie.
I used our home-canned peaches for this, instead of fresh ones, since we are still a few weeks away from peach season. Since my peaches were already sweetened and cooked from the canning process, I skipped the sugar water step in Annie’s recipe. If you’re using fresh peaches, see her post and notes for how to do that.
Peach Ice Cream
1 quart of peaches, chopped, juices reserved
1/2 cup sour cream
1 cup heavy whipping cream
1/4 teaspoon vanilla
In a large bowl (or blender), combine the peaches, sour cream, whipping cream, vanilla and a few drops of lemon juice. Gently stir to combine the ingredients, and then use the pulse setting on the blender to thoroughly mix things. (I use my immersion blender for this, and I think it’s so much easier to handle/clean/deal with than the large stand blender.) Pulse the mixture until you get to your desired consistency. Add some reserved peach juice to bring the mixture to your desired sweetness level. (I added about 1/4 cup of peach syrup.)
Cover the bowl with plastic wrap and place in the refrigerator until chilled through (at least 2 hours). Freeze in an ice cream maker according to the manufacturer’s directions.
From Annie’s Eats