My birthday was a few weeks ago and I got an ice cream maker! I’ve been book marking ice cream recipes and drooling over the photos other people have posted for a long time and I am so excited to finally be making my own. A few days before I moved, when I should have been busy packing and labeling boxes, I decided to try my first batch. It took me a while to decide on a flavor (such an important decision!) but when I saw all the beautiful peaches at the store, my decision was basically made for me.
Peaches and cream is such a wonderful combination. I was a little skeptical of the sour cream in this recipe, but it makes the ice cream extra creamy and the ever-so-slight tang from the sour cream helps balance out the sweet peaches. I added a splash of almond extract to the mixture which really took it over the top!
Peach Ice Cream
- 1 1/3 lbs. ripe peaches (about 5 peaches), peeled and coarsely chopped*
- 1/2 cup water
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1/2 cup sour cream
- 1 cup heavy cream
- 1/8 tsp. vanilla extract
- 1/8 tsp. almond extract
- A few drops of lemon juice
- Combine the peaches and water in a nonreactive saucepan. Cover and cook over medium heat for about 10 minutes, stirring occasionally, until the peaches are soft. Turn off the heat, mix in the sugar and brown sugar then set aside until the mixture cools to room temperature.
- Pour the sour cream, heavy cream, vanilla extract, almond extract and lemon juice into a blender. Pulse until combined. Add the peaches and the juices they cooked in and pulse until the desired consistency is achieved, pulse longer for smooth ice cream and for a shorter period if you’d like to have some pieces of fruit in there.
- Chill the mixture in the refrigerator for several hours until it’s completely cool. Once it’s chilled, pour it into your ice cream maker and freeze according to the manufacturer’s instructions. After freezing, serve and enjoy!