Wednesday, September 11, 2013

Peach Ice Cream

I know. More peaches. This time, Peach Ice Cream from David Lebovitz's The Perfect Scoop. We had so many peaches from the farmers market two weeks ago that not only did we make the Peach Crostata, but we also made this ice cream and ate it on top the crostata plus we still had peaches for breakfast!

I was a little apprehensive about this recipe because it uses sour cream and past ice creams we have made with sour cream as an ingredient have not impressed us. Happily, this one did. The sour cream flavor was not too noticeable and it really brought out the taste of the peaches.

The other reason for my apprehension: no eggs. Usually, I do not like homemade ice cream unless it is a cooked custard recipe.

I like this ice cream a lot. It has a wonderful peach flavor without being too peachy and it is a pretty light ice cream. My only complaint is that while it scoops nicely into a bowl or on top of the crostata, as soon as I sink my spoon into it, it crumbles. It doesn't detract from the flavor, but I'm not sure how I feel about crumbly ice cream! I am thinking the crumbling might be because of no eggs, but I could be wrong. While this is a very tasty peach ice cream, next time I might be tempted to find a peach ice cream recipe with eggs.
Recipe can be found here or here.


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  3. A bit of thickener or emulsifier (which the egg yolks would normally act as) and tiny bit of added antifreeze (in the form of alcohol) would probably lick the crumbly problem. So, perhaps a tiny bit of cornstarch added to the cooking peaches (or one of the gums, such as guar or xanthan, if you still have any around from Greg's GF days), as well as a tiny bit of rum (or vodka if you're worried about it tasting too rummy)? The variant recipe with the chocolate and cayenne calls for both of these as well. :)