1⅓ pounds (600 g) ripe peaches (about 4 large peaches)
½/ cup (125 ml) water
¾ cup (150 g) sugar
½ cup (120 g) sour cream
I cup (250 ml) heavy cream
¼ teaspoon vanilla extract
A few drops freshly squeezed lemon juice
1. Peel the peaches, slice them in half, and remove the pits. 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.
2. Remove from the heat, stir in the sugar, then cool to room temperature.
3. Purée 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.
4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice
cream maker according to the manufacturer's instructions.
VARIATION: To make Nectarine Ice Cream, simply substitute nectarines for the peaches. There's no need to peel the nectarines, since their tender skins soften during cooking.