Our Sunday Slow Scooping challenge this week is peach ice cream. We are just down the road from the great peach water tower in Chilton county. Some say it looks like a baby's bottom... What do you think?
Peel and slice peaches, heat fruit and water in a covered saucepan on medium heat for about 10 minutes or until soft. Stir a few times. Remove from heat and stir in sugar. Let the mixture cool to room temperature. Puree peaches in blender with remaining ingredients (next time I will leave more chunks). Chill the mixture thoroughly in the refrigerator then freeze in your ice cream maker.
Peach ice cream IS homemade ice cream. I went to the Peach Park in Clanton when the peaches were at their peak to buy mine from the source.
Now for the ice cream. Sour cream? What the heck? Y'all are kidding me right?
Once again, 'The Perfect Scoop' didn't let us down.
Fresh Peach Ice Cream
4 large peaches
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 tsp vanilla extract
squeezed lemon juice
Peel and slice peaches, heat fruit and water in a covered saucepan on medium heat for about 10 minutes or until soft. Stir a few times. Remove from heat and stir in sugar. Let the mixture cool to room temperature. Puree peaches in blender with remaining ingredients (next time I will leave more chunks). Chill the mixture thoroughly in the refrigerator then freeze in your ice cream maker.
I served mine with a little WhistleStop Caboose Cobbler Mix~ Perfect warm out of the oven with a scoop of peach ice cream. The sour cream added a nice twang to the sweet peaches.
Now that passes the southern homemade ice cream test!
Y'all enjoy!
Sandi