Peaches and Cream Ice Cream with Fresh Raspberry Coulis
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
- 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.