Author Notes
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
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Ingredients
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400 grams
ripe, peeled, pitted and cored peaches
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160 grams
sugar
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2 tablespoons
lemon juice
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180 grams
15%-fat sour cream
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180 grams
25%-fat sour cream
Directions
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In a blender combine the peaches, sugar, lemon juice and the sour creams, blend on high until silky smooth. Cool in the fridge overnight.
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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.
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