When I was little my mom used to make sour cream peach ice cream with peaches we picked from our orchard. By orchard I do mean a real one. Not just one random peach tree in the back yard. But an orchard of multiple peach trees nestled in the middle of a 50 acre working citrus ranch in Exeter, CA.
One summer, many years back, we actually had a weekend free and the ranch. My mom gifted me gigantic peaches from the orchard. After returning home the peaches sat unused in the fridge and I feared the worst, but then… “Peach Ice Cream” the brain screamed one morning upon rising.
So I dug through my recipes (anyone that has seen my house knows this is not an easy feat – we seriously have our own cooking library) and found my mom’s recipe. Off to Trader Joe’s went the kid and I to get pasteurized egg whites and lemons, and three hours later I had a full gallon of home-made ice cream in the freezer.
Of course I couldn’t wait for it to freeze completely, so as soon as the machine was done I dug in with a spoon. And suddenly I was 7 years old, sitting on my parent’s back porch on a hot summer day.
Sadly I cannot make this recipe now as written due to my new dairy intolerance. One of these days I’ll experiment with dairy free alternatives for myself and others that can’t have dairy, but until then I hope the rest of you enjoy this! It’s amazing.
Sour Cream Peach Ice Cream
1 cup sugar
2 cups crushed fresh peaches (don’t use anything but fresh summer peaches for this recipe, I mean it)
1 tbsp fresh lemon juice
1 cup sour cream
2 1/4 tsp vanilla extract
1 unbeaten egg white (if using pasteurized egg white product, measure according to the package)
1/4 tsp salt
1 cup heavy cream
Combine all ingredients and mix thoroughly with a spatula
Pour into the blending can of your ice cream maker
Mix according to the manufacturers recommendations
My machine it took 20 minutes
Yield approximately 1 qt.
- 1 cup sugar
- 2 cups crushed fresh peaches (don't use anything but fresh summer peaches for this recipe, I mean it)
- 1 tbsp fresh lemon juice
- 1 cup sour cream
- 2¼ tsp vanilla extract
- 1 unbeaten egg white (if using pasteurized egg white product, measure according to the package)
- ¼ tsp salt
- 1 cup heavy cream
- Combine all ingredients and mix thoroughly with a spatula
- Pour into the blending can of your ice cream maker
- Mix according to the manufacturers recommendations
- My machine it took 20 minutes
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