Though Alice Medrich`s recipe states that this is an ice cream, I`d call it more of a sherbet because it`s on a less creamy, more refreshing side. But probably if you use 25% fat sour cream all the way through, you`ll get just that perfect ice cream creaminess. —goodgalsasha
ripe, peeled, pitted and cored peaches
15%-fat sour cream
25%-fat sour cream
In This Recipe
In a blender combine the peaches, sugar, lemon juice and the sour creams, blend on high until silky smooth. Cool in the fridge overnight.
Freeze in your icecream maker according to the manufacturer's instructions. Store in the freezer for at least 4 hours until set or spoon right away soft-serve style.