We’re coming to the end of summer, and it’s very sad. The days are getting shorter, the nights are getting cooler, and soon all the delicious summer produce that floods the farmers’ markets between June and September will be gone. But fear not, there’s still some time to make this tastiest of ice creams: peach sour cream. We’re serious; if you only make one more ice cream this season, make it this one. It's so easy - it doesn't involve egg yolks or custards or anything of the sort, you pretty much just cut, stew and blend. Daddy and I both agree that it’s the best ice cream we’ve ever had. How good is it? I dipped in a spoon to take a taste while it was churning, and after I tried it, I literally exclaimed aloud, “Oh my God, this is good,” even though there was no one else around. It’s so good that I practically had to drag Daddy to Grom, which has the best gelato in the city (in our opinion), because he just wanted to stay home and eat the peach sour cream ice cream. You shouldn’t even be reading this. Go, make a batch right now. That’s what Daddy and I are doing tonight.
Peach Ice Cream from The Perfect Scoop
Yield: 1 quart
- 1 ½ pounds [600 grams] ripe peaches [about four large peaches]
- ½ cup water
- a quarter cups sugar
- ½ cup sour cream
- 1 cup heavy cream
- ¼ teaspoon vanilla extract
- A few drops freshly squeezed lemon juice
Peel the peaches, slice them in half, and remove the pits. Cut the peaches into chunks and cook them with water in a nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes.
Remove from heat, stir in the sugar, then cool to room temperature.
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.
Chill the mixture thoroughly in the refrigerator and freeze in your ice cream maker according to manufacturer’s instructions.