sweet sundays ~ peach ice cream

As summer winds down and the days get a little less hot and humid, you would think my desire for fresh creamy ice cream would wane. Yea...not so much!. I am a year round ice cream girl always looking for something a little different. What I liked about this recipe is that it called for sour cream and lemon juice. That told me right away that this would not be a super sweet ice cream. Fresh peaches can be a bit overwhelming in the sweet department.

My husband LOVES fruit dessert, so I knew that he would enjoy this choice. The ice cream was smooth and dense having just enough of a tang that the natural sweetness of the peaches shined through. It was like a spoonful of summer, absolutely lovely. My husband proposed all over again after enjoying this dessert.

Celebrate the Feast!

Peach Ice Cream
recipe adapted from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz

1 1/3 pounds peaches (about 4 large peaches)
1 peach cut into small chunks
1/2 cup water
1/2 cup sour cream
1 cup heavy cream
1/4 teaspoon vanilla extract
a few drops freshly squeezed lemon juice

1.  Peel the 1 1/3 pounds (4 large) peaches, slice them in half, and remove the pits.  Cut the peaches into chunks and cook them with the water in a medium, non-reactive saucepan over medium heat, covered, stirring once or twice until soft and cooked through, about 10 minutes

2.  Remove from the heat, stir in the sugar, then cool to room temperature.
Puree the cooked peaches and any liquid in a blender or food processor with the sour cream, heavy cream, vanilla, and lemon juice until almost smooth but slightly chunky.

3.  Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to manufacturer's instructions.

4. Add in the chopped peach right before ice cream is done creating extra chunky texture. 

Mary L. on Foodista