City Palate

The Entertaining Issue - November December 2017

Roasted Peach Sour Cream Ice Cream
July/Aug 2010

Roasted peaches:

2 ripe peaches, halved and pitted

2 T. sugar

Ice cream:

2 c. full-fat (14 percent) sour cream, chilled

1 c. half & half

1/2 c. whipping cream

1/2 c. sugar

1 t. lemon juice

1/2 t. pure vanilla

pinch salt

Preheat the oven to 400°F. Place the peaches cut-side-up on a foil-lined baking sheet and sprinkle with the 2 T. sugar. Roast for 20 minutes, flipping once, until the peaches are soft and caramelized. Set them aside to cool completely, then peel. Coarsely mash the peaches or cut them into chunks.

Whisk together the remaining ingredients and freeze the mixture according to your ice cream machine’s directions. When the ice cream is getting hard but is still a bit soft, stir in the peaches, along with any juices that have collected in the bowl. Transfer the ice cream to a container and allow it to firm up in the freezer. Makes about 1 L.