Let me start this post by saying that the first homemade ice-cream I made was a peach ice cream. I was basically a changed woman after I had this Fresh Georgia Peach Ice-Cream. But since it incorporates the egg yolks without cooking it first, I had to skip it last year when I was pregnant with my daughter. This recipe however, calls for no egg yolks, and uses sour cream instead, therefore it is safe for anyone who’s unable to eat raw egg yolks. The sour cream adds creaminess in this ice-cream, but to me, this ice-cream is like a mix between sorbet and ice-cream. It is light, refreshing, and it makes me think of peach and cream flavor… what an awesome summer dessert.
Adapted from David Lebovitz’s The Perfect Scoop
4 large very ripe peaches, peeled, cut into chunks (about 1-1/4 to 1-1/2 pounds)
1/4 cup water
1/4 cup peach juice (or 3 tbsp juice and 1 tbsp peach schnapps)
2/3 cup white sugar
1 cup whipping cream (35% fat)
1/2 cup sour cream (full fat)
1/2 tsp vanilla
1/4 tsp lemon juice
Place the peaches, water, juice and schnapps in a medium saucepan over medium heat. Cover and cook until the peaches are soft, stirring a few times.
Transfer peaches, along with the liquid, into a non-reactive bowl. Stir in the sugar and let the peach mixture cool, uncovered, to room temperature.
When the peaches have cooled, add the cream, sour cream, vanilla and lemon juice. Puree with an immersion blender until blended but bits of peaches remain.
Cover and chill the mixture thoroughly in the fridge. (You can put in the freezer towards the end to make it extra cold.)
Churn in an ice cream maker according to manufacturer’s instructions.