Sour cream peach ice cream

Are you loving summer peaches?!  I can’t get enough of them.  Also–raspberries.  I think those are my two very favorite fruits and I love them together.  So it seemed natural to make this Sour Cream Peach Ice Cream to eat with fresh raspberries.  Match made in summer heaven.

So let’s talk about ice cream.  Do you make it at home?  Have you jumped on the bandwagon and bought an ice cream maker?  If not, it’s totally fine.  You can still make this without one.  (You should totally get one though.  Tip #1 for summer desserts.)

Peaches are so luscious that you don’t really need to turn them into ice cream, but in case I haven’t convinced you yet, you kinda need to make a batch of this because it’s just so good.  On second thought, you are going to want to make a double or triple batch.  To share.  (Or eat all by yourself after the kiddies go to bed and you’re watching trashy TV.  Shh.  I won’t tell.)

Be sure to add the almond extract or amaretto.  Either one is fantastic.  They help boost the flavor up a little notch, even though you might think you don’t need it.  Even if the peaches are juicy-ripe, it still makes the ice cream taste extra special.

So question–why are you still reading this?  Why aren’t you making ice cream? :)

Ingredients:
4 cups sliced peaches plus any juices from the peaches
1/2 to 2/3 cup granulated sugar (if peaches are very sweet, use less)
1 cup sour cream
1 cup heavy cream
juice of 1 lemon
1/2 tsp. almond extract or 1-2 Tbsp. amaretto liqueur

Instructions:
Puree all of the ingredients in a blender.  Chill until very cold and churn in an ice cream maker according to manufacturer directions.  If you don’t have an ice cream maker, pour the pureed mixture into a shallow dish or pan and freeze.  Every 30 minutes or so, remove from the freezer and whisk well.  Repeat until the mixture is mostly frozen and thick.  Allow to harden before scooping.

Makes about 1 1/2 quarts.

To make without an ice cream maker:
Puree the ingredients and pour into a freezer-proof bowl, cover and place in the freezer.  Metal works great here because the ice cream base will freeze in a jiffy.  Every 30 minutes or so, whisk the mixture until it’s too thick to whisk anymore.  Freeze until firm enough to scoop.  And that’s it!

– article + photos: Lindsey Johnson of Cafe Johnsonia –

Allison

Hello there! I'm Allison Czarnecki, founder + editor of Petit Elefant, a blog all about style on a budget for every part of your life: style / home / travel / family. I do a lot of how-to beauty + style tutorials, travel posts, easy recipes, home remodel projects, and cool DIY crafts you totally want to try. I'm super happily married (to a hot Polish immigrant) and am the mother of two kids, a daughter and son, all of whom are featured here on the regular. We live in the country but we're a little bit rock + roll. Welcome!