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1
Peel the peaches, slice them in half, and remove the pits.
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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.
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3
Remove from the heat, stir in the sugar, then cool to room temperature.
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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.
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5
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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6
To make Nectarine Ice Cream, simply substitute nectarines for the peaches.
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7
Theres no need to peel the nectarines, since their tender skins soften during cooking.
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8
Make a Peaches and Cream Compote by serving Peach Ice Cream with Creme Fraiche Ice Cream (page 59).
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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.
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10
Put a scoop of each of the two ice creams in a bowl and pile peach slices around them.
