I’ve read and even prepared several recipes for fresh home-made peach ice cream, but thus far, my husband and I believe that the hands-down best recipe out there is from David Lebovitz that he shares in his bible on ice cream, “The Perfect Scoop”. This time I decided to add a fresh raspberry puree to top off the ice cream simply because we love the flavor combo of the classic ‘peach melba’. Mmmm, can’t go wrong with this pair!
Fresh Peach Ice Cream
(adapted from “The Perfect Scoop”)
6 large fresh peaches (or frozen, we freeze peaches ever summer)
1 cup sugar
1/2 cup sour cream
1 cup heavy cream
1 tsp. vanilla extract
a few drops of freshly squeezed lemon juice
Place a large bowl or metal container in the freezer to chill before you begin.
This container is what you’ll put the finished ice cream in and so it will be already be pre-chilled.
Peel, slice and pit the fresh peaches.
Add the sugar to the peaches.
With an immersion blender or hand-held electric beater, blend peaches and sugar with sour cream, heavy cream, vanilla extract and lemon juice.
Blend only until peaches are nice and chunky, not pureed.
Pour the peach mixture into an ice cream maker and follow the manufacturer’s instructions.
Freeze for several hours or overnight until your desired level of firmness is achieved.
Fresh Raspberry Coulis
2 baskets of fresh raspberries
1 cup sugar
4 Tbsp. raspberry jam/preserves
In a medium bowl, puree the raspberries with an immersion blender.
Pour the pureed raspberries into a medium sauce pan.
Using a sieve, pour the mixture through and press lightly to separate the juices of the berries from the skin and seeds into a bowl.
Discard the seeds and flesh (put them in your composite pile if you have one).
Add sugar to the juice that has the seeds and skin/flesh removed.
Return to the pan on a medium to high temperature burner on the stove.
Add raspberry jam/preserves.
Bring to a boil and stir for about 3 minutes.
Refrigerate until ready to use.
Serve with your favorite flavor of ice cream or pound cake.