"There are a whole lot of things in this world of ours you haven't even started wondering about yet.” -James and the Giant Peach by Roald Dahl
Along with being Father's Day, Sunday also marked this year's summer solstice--the official start of the northern hemisphere's summer season (and fun fact I always forget: the longest day of the year!). It seemed fitting on such an official summer day, to check-in on the progress on my 2015 summer to-do list (you can track my progress on Instagram @pinkrickshaw). At the very top of the list was making this quintessential summer treat: peach ice cream. Peach ice cream is one of those very classic, old-fashioned summer ice creams that you should not be in a rush when making or eating. This recipe results in a subtly flavored, refreshing and very creamy variety of the frozen fruit delight. It is perfect served right after it's been churned with a sprig of mint and a side of reminiscing about past summer memories. (For extra nostalgia points, tell people you hand-cranked this peach ice cream for hours. Just be sure to act like your arm is really sore and of course, hide your ice cream maker.)
This recipe requires peeling your ripe peaches which was honestly the only intimidating part of this recipe. I used this method to peel the peaches by first scoring the skin with a "X" with a sharp knife, immersing them in boiling water for about 40 seconds and them shocking them in an ice bath. (If that just sounds like too much work on a lazy, summer day, this is an alternative recipe that mashes the peaches instead using a potato masher and does not require peeling.)
Peach Ice Cream (makes about 1 quart)
Recipe from The Perfect Scoop by David Lebovitz
1 1/3 lbs. ripe peaches (I used local, Texas peaches...yee haw!!)
1/2 cup water
1/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 teaspoon vanilla
Few drops of freshly squeezed lemon juice
Fresh mint sprigs for garnish
1. Peel the peaches (see method above), slice them in half and remove the pits. Cut the peaches into chunks and cook them with the water in a medium, nonreactive (i.e. stainless steel or tin lined) saucepan over medium heat, covered, stirring once or twice, until soft and cooked through. It takes about 10 minutes.
2. Remove from the heat, stir in the sugar and then cool to room temperature.
3. Puree the cooked peaches and liquid in a blender with the sour cream, heavy cream, vanilla, and lemon juice until almost smooth but slightly chunky.
4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker.
image source: SD