Peach Ice Cream with Sour Cream and Black Pepper
Adapted from David Lebovitz’s “The Perfect Scoop”
This ice cream is pretty much perfect as David wrote it – he does not write sub-par recipes, if you’re at all familiar with his work. But I wanted a little more mystery in my ice cream, which, for me, meant a tiny addition of freshly ground black pepper. With each spoon, you get a slight hint of pepper, which makes the peaches taste more, dare I say, peachy? I also used a really nice peach liquor to help with a smoother consistency, but if you wish to omit either or both from the ingredients, you certainly can.
1 1/2 pounds (600 grams) ripe peaches (about 6 small peaches, 4 large)
3/4 cup (150 grams) sugar
1/2 cup (120 grams) sour cream
1 cup (237 ml) heavy cream
1 teaspoon peach liqueur
1/4 teaspoon vanilla extract
1/8 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1. To blanch the peaches, make an X incision at the bottom of each peach, and submerge the peaches in boiling water for 20 seconds. Immediately, using a slotted spoon, plunge the peaches into an ice bath; allow peaches to cool. Once cool peel the peaches, slice them in half, and remove the pits. Cut the peaches into chunks, and cook them in 1/2 cup (118 ml) water in a medium, non-reactive saucepan, over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes. Remove the peaches from heat, stir in the sugar, and allow to cool to room temperature.
2. Puree the cooked peaches and their liquid, in a blender or food processor with the sour cream, heavy cream, vanilla, lemon juice and black pepper until almost smooth but slightly chunky.
3. Chill the mixture thoroughly in the refrigerator, at least 2 hours, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Makes 1 quart.