Peach Ice Cream

1. 1

   Peel the peaches, slice them in half, and remove the pits.

2. 2

   Cut the peaches into chunks and cook them with the water in a medium, nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes.

3. 3

   Remove from the heat, stir in the sugar, then cool to room temperature.

4. 4

   Puree the cooked peaches and any liquid in a blender or food processor with the sour cream, heavy cream, vanilla, and lemon juice until almost smooth but slightly chunky.

5. 5

   Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.

6. 6

   To make Nectarine Ice Cream, simply substitute nectarines for the peaches.

7. 7

   Theres no need to peel the nectarines, since their tender skins soften during cooking.

8. 8

   Make a Peaches and Cream Compote by serving Peach Ice Cream with Creme Fraiche Ice Cream (page 59).

9. 9

   Peel and slice several peaches (allow 2 peaches for 4 people), then toss the slices with a sprinkle of sugar and let stand for about 30 minutes, until juicy.

10. 10

    Put a scoop of each of the two ice creams in a bowl and pile peach slices around them.

* Per serving · 4 servings · Values may vary.