The recipe comes from yet another summer discovery, a book called The Perfect Scoop by David Lebovitz.

Ingredients
1 1/2 pounds (600 g) ripe peaches (about 4 large peaches)
1/2 cup (125 ml) water
3/4 cup (150 g) sugar
1/2 cup (120 g) sour cream
1 cup (250 ml) heavy cream
1/4 teaspoon vanilla extract
A few drops of freshly squeezed lemon juice

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.

Remove from the heat, stir in the sugar, then cool to room temperature.

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.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Note: if you accidentally purée the mixture too much and liquify all your peaches, you can quickly dice up one additional peach, heat it up with a tablespoon or two of water and add it in the what you’ve puréed. It might take you an additional 5 minutes.

If you decide to make this, please let us know how it turns out.

MAKES ABOUT 1 QUART (1 LITER)