Something about Summer and fresh peaches always screams “Ice Cream!” to me. Unfortunately, I can’t actually eat ice cream…..that darn lactose, you see…..So what appears in an issue of the The Oprah Magazine? Yes, a recipe for Peaches ‘N’ Sour Cream Ice Cream.
This has to be the easiest ice cream ever. Here’s the “scoop”:
Peel 2 peaches, toss in the food processor and puree with lemon juice until smooth. Add sugar (used less than the recipe called for) and low-fat sour cream (like the Daisy Brand), and pulse until smooth.
Put into a square glass baking dish, cover with plastic wrap and in the freezer it goes, until frozen.
Take it out of the freezer, break into chunks with a knife or fork, and put it all back in the food processor.
Pulse until smooth (this took a while…be patient, as you have to scrape and pulse until you can “whir” it around to get super smooth).
Back in the freezer it goes, in a plastic screw top freezer storage jar.
And devour….Yes, that’s what we did!! Tasty indeed.