Every week, baking expert Alice Medrich will be going rogue on Food52—with shortcuts, hacks, and game-changing recipes.
Today: Replace the typical ice cream base with sour cream for a frozen dessert that's tangy, fruity, and simple to make.
I’m all for quick and easy ice creams that don’t require an ice cream machine. This one has only four ingredients and doesn't need to be cooked at all.
Somewhere between ice cream and sherbet, it’s neither as creamy-rich as the first nor as icy as the latter. By using sour cream in place of a custard base, you'll get a dessert that's colder and more refreshing in your mouth than classic ice cream, with a cleaner and tangier fruit flavor.
This recipe is an ace-in-the hole when you have an abundance of about-to-be overripe peaches, and it’s a perfect summer vacation house treat as well.
Adapted from Sinfully Easy Delicious Desserts (Artisan, 2013)
Makes one quart
2 to 3 medium to large very flavorful ripe peaches
2 tablespoon lemon juice
1 cup sugar
2 cups sour cream
Photos by James Ransom