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Peach Ice Cream
Jun. 21st, 2020 02:43 pmThis is from David Lebovitz's book "The Perfect Scoop". My changes are in brackets.
Ingredients:
1 1/3 pounds peaches, peeled and sliced (about 4 large peaches) [I used frozen peach slices that I had put in the freezer last summer.]
1/2 cup water [I omitted this as the defrosted peaches gave off a lot of liquid.]
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 teaspoon vanilla extract [I probably used 1/2 to one teaspoon]
A few drops freshly squeezed lemon juice [I eliminated this, because I forgot.]
[I added a couple of tablespoons of honey to the peaches while cooking them.]
Peel the peaches, slice them in half, and remove the pits. Cut the peaches into chunks and cook the mwith the water in a medium, nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes.
Remove from the 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 other ingredients until almost smooth, but slightly chunky. [I might have over-pureed, as I had almost no chunks left after just a couple of seconds -- oops!]
Chill the mixture thoroughly in the refrigerator, preferably overnight, then freeze in your ice cream maker according to the manufacturer's instructions. [Any chunks left from the peaches clung to the ice cream maker paddle, so I ended up with a very tasty, but perfectly smooth and delicious, peach ice cream. If/when I make it again, I may reserve some peach bits, chopped and frozen, to add into the ice cream mixture while it's in the ice cream maker.]
KEEWERD
Ingredients:
1 1/3 pounds peaches, peeled and sliced (about 4 large peaches) [I used frozen peach slices that I had put in the freezer last summer.]
1/2 cup water [I omitted this as the defrosted peaches gave off a lot of liquid.]
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 teaspoon vanilla extract [I probably used 1/2 to one teaspoon]
A few drops freshly squeezed lemon juice [I eliminated this, because I forgot.]
[I added a couple of tablespoons of honey to the peaches while cooking them.]
Peel the peaches, slice them in half, and remove the pits. Cut the peaches into chunks and cook the mwith the water in a medium, nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes.
Remove from the 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 other ingredients until almost smooth, but slightly chunky. [I might have over-pureed, as I had almost no chunks left after just a couple of seconds -- oops!]
Chill the mixture thoroughly in the refrigerator, preferably overnight, then freeze in your ice cream maker according to the manufacturer's instructions. [Any chunks left from the peaches clung to the ice cream maker paddle, so I ended up with a very tasty, but perfectly smooth and delicious, peach ice cream. If/when I make it again, I may reserve some peach bits, chopped and frozen, to add into the ice cream mixture while it's in the ice cream maker.]
KEEWERD
