We've got peaches on the brain this month. They're getting really, really good - sweet and juicy, filling the kitchen with their scent when we bring a bag home oh so carefully so they don't get bruised. Never fear, though, if they do get a little bruised because that gives you a perfect excuse to make peach ice cream. You should also try this recipe if your peaches don't get bruised. And July 17 happens to be National Peach Ice Cream Day - who knew - so that's a good excuse as any, right? The recipe comes from Chez Panisse alum and one of our favorite food bloggers, David Lebovitz, and his brilliant book, The Perfect Scoop. As an aside, if you're not already a fan of David's blog, you should head there forthwith. He's living the sweet life in Paris and delivers up great recipes and good writing on a regular basis.
We love this topped with extra sliced peaches, or, for an extra special touch, grilled peach halves.
David Lebovitz’s Peach Ice Cream (adapted from The Perfect Scoop)
Makes 1 quart
- 1 ½ pounds ripe peaches (about four large peaches)
- ½ cup water
- ¼ C sugar
- ½ C sour cream
- 1 C heavy cream
- ¼ teaspoon vanilla extract
- ¼ teaspoon freshly squeezed lemon juice
Bring a medium pot of water to the boil and prepare an ice water bath. Lightly score the bottom of each peach with an X. Work in small batches, 2 at a time if your peaches are large, 3 to 4 if smaller. Submerge peaches in boiling water for 2 to 3 minutes. Use a slotted spoon to transfer them to the ice-water bath to stop the cooking. Slip the skin off with the help of a paring knife.
Slice the peaches in half and remove the pits. Cut the peaches into chunks, about 1/2 inch.
Place the peaches and the ½ cup of water into a nonreactive saucepan and cook over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes. Remove from heat, stir in the sugar, and cool to room temperature.
Set aside ½ cup of the cooked peaches. Purée the remainder of peaches and any liquid in a blender or food processor with the sour cream, heavy cream, vanilla, and lemon juice until almost smooth. Stir in the chopped peaches you set aside.
Chill the mixture in the refrigerator for at least two hours or overnight. Process in your ice cream maker according to manufacturer’s instructions.
Grilled Peach Halves
- peaches (1/2 per person is good)
- melted butter
- maple syrup
Cut peaches in half and remove the pit.
Brush them with melted butter and maple syrup.
Place the peaches cut side down on a hot grill (barbecue or a heated cast iron skillet works) and cook on a medium-low heat for no more than 3-5 minutes. Watch closely to make sure the maple syrup doesn’t burn! Serve while still warm.