This is the first ice cream that springs to mind when people recall hand-cranked, old-fashioned fruit ice creams from their past. More than any other homemade ice cream, this is perhaps the most beloved of all flavors and is indeed best when spooned right out of the machine, just moments after it’s been churned. An easy way to peel peaches is to cut an X at the bottom and then lower them in a pot of boiling water for about 20 seconds. Using a slotted spoon, transfer the peaches to a colander and shock them with cold water, then let them cool. Afterward, you’ll find their fuzzy peels just slip right off.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
Peel the peaches, slice them in half, and remove the pits. Cut the peaches into chunks and cook them with the water in a medium, nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes.
Step 2
Remove from the heat, stir in the sugar, then cool to room temperature.
Step 3
Purée 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.
Step 4
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Variation
Step 5
To make Nectarine Ice Cream, simply substitute nectarines for the peaches. There’s no need to peel the nectarines, since their tender skins soften during cooking.
Perfect Pairing
Step 6
Make a Peaches and Cream Compote by serving Peach Ice Cream with Crème Fraîche Ice Cream (page 59). Peel and slice several peaches (allow 2 peaches for 4 people), then toss the slices with a sprinkle of sugar and let stand for about 30 minutes, until juicy. Put a scoop of each of the two ice creams in a bowl and pile peach slices around them.
