Peach Ice Cream

Directions

1. 1
   Peel the peaches, slice them in half, and remove the pits.
2. 2
   Cut the peaches into chunks and cook them with the water in a medium, nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes.
3. 3
   Remove from the heat, stir in the sugar, then cool to room temperature.
4. 4
   Puree the cooked peaches and any liquid in a blender or food processor with the sour cream, heavy cream, vanilla, and lemon juice until almost smooth but slightly chunky.
5. 5
   Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
6. 6
   To make Nectarine Ice Cream, simply substitute nectarines for the peaches.
7. 7
   Theres no need to peel the nectarines, since their tender skins soften during cooking.
8. 8
   Make a Peaches and Cream Compote by serving Peach Ice Cream with Creme Fraiche Ice Cream (page 59).
9. 9
   Peel and slice several peaches (allow 2 peaches for 4 people), then toss the slices with a sprinkle of sugar and let stand for about 30 minutes, until juicy.
10. 10
    Put a scoop of each of the two ice creams in a bowl and pile peach slices around them.