Cooking for two is boring -- I want to cook for the entire blogosphere!
Tuesday, June 19
For my birthday a very smart man got me David Lebovitz's book The Perfect Scoop. It's a compendium of amazing ice cream recipes, varying from chocolate and vanilla to basil and avocado. For my inagural taste test, I decided on fresh peach, which seems like a great way to eat in season. I've never been a big fruit ice cream person, but maybe with my tastes changing in other ways, ice cream is not far behind?
This recipe was really delightful. It has tangy, sour notes but tastes strongly of fresh peaches, too. It was pretty foolproof to make (especially compared to some of the recipes in the book) and uses less cream than many ice creams. It was certainly better than some of my invented creations, though I have to say that I thought of malted milk ice cream before I saw the recipe in the Lebovitz book! I'll be interested to see if his version beats mine (probably).
I stuck to this recipe pretty closely. I didn't have sour cream so I substituted cream cheese and half & half. I also used two peaches and one nectarine -- perhaps these substitutions are why my ice cream tasted rather tangy. A bit more cream cheese, and I would have had Peach Cheesecake ice cream -- not altogether a bad idea.
Fresh Peach Ice Cream
1 1/3 lbs peaches (3 or 4 large)
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 tsp vanilla extract
a splash of fresh lemon juice
- Peel the peaches, slice them in half and remove the stone. Chop them into small-ish chunks and cook them with the water in a saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes.
- Remove from heat, stir in sugar, then cool to room temperature. You can use an ice bath to speed this process up.
- Puree the cooked peaches and the final four ingredients in a blender or food processor until almost smooth but still piecey. Alternately, you can mash the cooked peach with a potato masher or similar.
- Chill the mixture thoroughly in the refrigerator or over an ice bath (the colder the mixture, the quicker and better the ice cream will freeze), then freeze in your ice cream maker.