This is quite possibly the easiest ice cream recipe I've found so far. We are at the end of summer but you can still find some delicious peaches that would work nicely here. Feel free to adjust the recipe for more sweetness depending of the ripeness of the peaches you do find.
No Churn Peach Ice Cream
Makes about a quart
(Adapted from Food 52)
4-5 very ripe peaches
2 tbsp lemon juice
1 cup sour cream
1 cup plain yogurt
1 cup sugar
1. Halve the peaches, remove and discard the pits. Cut the peach flesh into small cubes.
2. Place the peach cubes in a food processor and pulse until somewhat smooth. Add the remaining ingredients and process until smooth. Pour into a baking sheet about 9" x 13”. Freeze until solid. (This took about three hours with the size of baking sheet I used.)
3. Remove from the freezer and break into pieces. Add to the food processor and blend until smooth and creamy. Serve immediately or store in the freezer. Once frozen, allow to thaw for about 5 minutes before scooping out.
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