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Thursday, August 7, 2014

Peach Ice Cream

Betsy and I are doing a test of peach ice cream somewhat complicated by the fact that neither of us can taste the product created by the other. (Oh, well.) This recipe cooks the peaches slightly before mixing them with the cream. To tell the truth it doesn't taste really "cooked" but it doesn't have quite the bright flavor of a fresh peach. Maybe next time I'll try adding a little more of the lemon juice.


Peach Ice Cream

Adapted from The Perfect Scoop by David Lebovitz
Yields more than one quart

1 1/3 pds ripe peaches (about 4 large peaches)
1/2 c water
2/3 c sugar (the original recipe calls for 3/4)
1/2 c sour cream
1 c heavy cream
1/4 teas vanilla extract (or almond)
a few drops freshly squeezed lemon juice

Halve the peaches, peel, and remove the pits. Cut the peaches into chunks and cook them with the water in a medium 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.

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.

Chill the mixture thoroughly in the refrigerator (at least six hours), then freeze it in your ice cream maker according to the manufacturer's instructions.

Note: I wish I had used a hint from Cook's Illustrated and done the following:

In your freezer, place about 1/4 of the mixture in a shallow container. When it is time to churn the ice cream cut the frozen mix into chunks and stir into the chilled mix. This will lower the temperature of the mix which will give it a creamier texture and reduce ice crystals.

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