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Peach Ice Cream
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| 3 large | peaches, peeled, pitted and coarsely chopped |
| ½ cup | water |
| ¾ cup | sugar |
| ½ cup | sour cream |
| 1 cup | heavy cream |
| ¼ tsp. | vanilla extract |
| A few drops | freshly squeezed lemon juice |
1. In a medium saucepan set over medium heat, combine the peaches and water. Cook, covered, stirring once or twice, until the peaches are soft and cooked through, about 10 minutes.
2. Remove from heat and add in the sugar. Set aside and allow to cool to room temperature.
3. Add the room temperature peaches and their juices to a blender or food processor with the remaining ingredients. Pulse briefly so that the mixture is well combined. (For a smoother ice cream with no chunks of fruit, continue to process until completely smooth.)
4. Transfer the mixture to the refrigerator and chill thoroughly. Once chilled, transfer to your ice cream maker and freeze according to the manufacturer’s instructions.
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