Adapted from The Perfect Scoop by the one and only David Lebovitz.
My only changes are to add one more peach to make it extra peachy, and a splash of bourbon and use brown sugar (and a bit less of it). Enjoy the summer, kids!
1-1/3 lbs (about 4-5 large peaches) fresh peaches
3/4 cup sugar (or brown sugar)
1/2 cup sour cream
1 cup heavy cream
teaspoon vanilla extract
1 tblsp. bourbon (optional)
a few drops freshly squeezed lemon juice
Peel and slice the peaches, remove the pits, and cut into large chunks. Cook the peaches for 10 minutes in 1/2 cup of water to soften them, stirring often. Remove from heat and stir in the sugar, and allow to cool to room temperature.
the peaches and liquid with the sour cream, heavy cream, vanilla extract, bourbon, and the
lemon juice, (but try to leave some peach chunks!)
Pour the mixture into the ice cream maker and follow
the manufacturer's instructions.
Freeze for several
hours or overnight until desired level of firmness is achieved. Serve alone, with pie, with pecans, with berries...or alone. And savor this summer.