Peach Ice Cream

I’m not done with ice cream yet.  It’s still summer.  (Besides that I’ll probably still make some in the winter.)

It’s peach season.  I had some peaches.  I decided I needed to make peach ice cream.  I turned to none other than David Lebovitz’  The Perfect Scoop.  I almost followed David’s recipe exactly, but his recipe uses 1 cup heavy cream and 1/2 cup sour cream but I was out of sour cream, so I just used 1 1/2 cups heavy cream.  And I added a bit more vanilla than suggested.  I think the sour cream would have just bumped up that little bit of tang in the ice cream, but it was still good with all cream. 

Peach Ice Cream, by Katrina, Baking and Boys!, adapted from David Lebovitz’, The Perfect Scoop

1 1/3 pounds (600 grams) ripe peaches (about 4 large peaches)

1/2 cup water

3/4 cup granulated sugar

1 1/2 cups heavy cream

1/2 teaspoon vanilla extract

1/4 teaspoon lemon juice

Place the whole peaches into a pot of boiling water for 1 minutes.  Remove the peaches and set them in a bowl of ice water.  When cooled, peel the skin from the peaches.  Cut them in half and remove the pits.  Dice into chunks.  Cook the peaches with the water in a medium sized saucepan over medium heat.  Cover.  Stir a few times during the 10 minute cooking time.  Remove from heat, stir in sugar, then cool to room temperature.  (I put the hot peaches in a bowl and set it in another larger bowl of ice water, it cools within minutes this way.)

Puree the cooked peaches in a blender.  Combine the peach mixture with the cream, vanilla and lemon juice.  Add the cream to the peaches and blend in the blender for a few seconds, until combined.   Chill the mixture if it is not very cold. 

Churn in an ice cream maker according to manufacturer’s instructions.  Using an airtight container, freeze the ice cream for a few hours. 

This is just peachy!  I sent a quart of it over to Cindy’s because she said she likes fruity ice cream.