La Bella Vita Cucina

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Peaches and Cream Ice Cream with Fresh Raspberry Coulis

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Stopping at local roadside produce stands in the summertime is so much fun!  Everyone seems to have their favorite little places where our cars automatically turn on their own into crowded parking lots.  When July arrives my husband and I know that it’s time to drive to the roadside stands to fill up the back of our Jeep with several bushels of ‘free-stone’ or ‘cling-free’ peaches.  I love this variety simply because they are so easy to remove the pit than the earlier varieties that are available in June.  ‘Free-stone’ peaches seem to have a more tender texture too.

 

But from what everyone is saying, both the June and July peaches have been super sweet this year.  And that’s such a good thing!

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.More peaches are grown in South Carolina than any other state in the U.S., and a healthy, but competitive rivalry exists between Georgia and South Carolina despite Georgia’s infamous nick-name of ‘the peach state’.  I guess that everyone has their own preference, and yea, I’m slightly biased about S.C.’s super sweet, tender, and juicy peaches.  My husband (not a S.C. native) found out that the reason for the extra sweetness of S.C. peaches is that more of this state’s peaches are grown closer to the mountains, in the foothills where the temps are slightly cooler, especially at night, which peach trees thrive on.

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!

 
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Peaches and Cream Ice Cream with Fresh Raspberry Coulis

  • Author: Roz Corieri Paige | La Bella Vita Cucina
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Ingredients

  • 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

Fresh Raspberry Coulis

  • 2 baskets of fresh raspberries
  • 1 cup sugar
  • 4 Tbsp. raspberry jam/preserves

Prepare the Peach Ice Cream

  • 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.

Instructions

Prepare the Raspberry Coulis

  1. In a medium bowl, puree the raspberries with an immersion blender.
  2. Pour the pureed raspberries into a medium sauce pan.
  3. 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.
  4. Discard the seeds and flesh (put them in your composite pile if you have one).
  5. Add sugar to the juice that has the seeds and skin/flesh removed.
  6. Return to the pan on a medium to high temperature burner on the stove.
  7. Add raspberry jam/preserves.
  8. Bring to a boil and stir for about 3 minutes.
  9. Refrigerate until ready to use.
  10. Serve with your favorite flavor of ice cream or pound cake.

 

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 add sour cream to the sweetened peaches

 add heavy cream
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 add vanilla
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 with immersion blender, give it all a whirl and keep the peaches fairly chunky, not pureed
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Have some fun and take a trip to your favorite roadside produce stand this summer!
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Enjoy this Wonderful Peaches and Cream Ice Cream!

 

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Reader Interactions

Comments

  3. Oh my goodness Roz. Those peaches look like the best peaches I’ve ever seen. I can taste them from here. This flavour combination tastes very much like a famous Aussie dessert called Peach Melba, named after a famous opera singer of ours called Dame Nellie Melba. It consisted of peaches, ice cream and raspberry sauce. Delicious!

    Anne xx

    Reply

  7. I haven’t had homemade peach ice cream since I was a girl and my father made it on a hand crank ice cream maker in the back yard.

    The peaches have been magnificent this year and lucky us, we live near some of the growers as you do. Your peach ice cream is perfect for our unseasonably warm weather.

    Have a great weekend Roz.
    Sam

    Reply

  8. Anne, I agree completely with your thoughts about the class Peach Melba dessert. I love, love, love to make Peach Melba!

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  11. Sam, you ought to make some someday and joyfully re-live some of those childhood memories! Stay cool and thanks for stopping by!

    Reply

  12. I do love a good produce stand and really like that one – summer is so much fun, ain’t it… very nice looking dessert, I think peach ice cream is my favorite .. I try to make it several times during the summer and yes, I like freestone better myself….

    Reply

  17. Hi Tablescapin’ Lady! Thanks for your comment and I’m over there on your hop to add this recipe for you! Thanks for the invite!

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  19. Hey Patti! We gave each other the ice cream machine for an anniversary or birthday; can’t remember what, but it is a worthy and fun purchase!

    Reply

  24. Dear Roz, Your peach ice cream sounds like a delicious and refreshing treat!! I also love the sauce to go over it. Beautiful post!
    I just picked up some more peaches yesterday. With the hot weather, I make sure to always have some homemade ice cream on hand. It’s a perfect way to end the day. Blessings my dear, your friend, Catherine xo

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  26. Catherine, I’ll be right on over this week when you post your peach ice cream too! I know it has to be incredibly delicious from your hands! xoxo back at you sweet lady!

    Reply

  30. This recipe sounds so delicious, Roz… I have a soft spot for ice-cream. Thank-you for dropping by my post today and for your kind words. Consider me one of your new followers…You have an awesome blog!

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  40. Joanne, I had never tasted peach ice cream until I lived here . . . no one should ever wait that long for such yumminess! Thanks for your visit!

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  41. not only did you make an incredible peach ice cream but that sauce on top! GENIUS and Beautiful! Oh and is that a biscoff cookies I spot! Gotta have those- i am obsessed with them

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  42. Yes the South is famous for its peaches. It has been a damp Spring so our seasons are later than usual. Cherries have only use come in.

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  50. The Perfect Scoop is my ice cream bible…I’ve never been disappointed. You’ve reminded me to buy a bushel of Indiana peaches this week to freeze for the winter. I love this combo of peach ice cream and raspberry sauce…sensational!!!

    Reply

  57. Looking at the photos from your local roadside stand makes me very envious. The peaches that we get here in Florida look great but are hard as rocks. If they ever do get soft enough to eat, they are rotten on the inside. When I was growing up on our ranch in Texas, every 4th of July my father would make homemade peach ice cream. I’m sure yours is delicious.

    Reply

  58. You’re certainly right about the peaches this year, Roz. They are so very sweet and juicy this season.I don’t know if I’ll be able to put any aside for ice cream but if I do, I’ll be using your recipe. Thanks.

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  59. This recipe looks sooo good. And you always have such beautiful photographs. I must try this while peach season is in full mode.

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    • Hi Pat,

      Thank you for your kind compliments that you left on my blog in July. I apologize for not getting back to you sooner, but my teaching started back up in August and then I endured 2 surgeries. I’m just now getting back to responding to you and others and wanted to let you know how much I appreciated you!

      Best health,
      Roz
      La Bella Vita Cucina

      Reply

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