I have just finished making and eating this ice cream. Yes, I followed David's advice to eat it right after it's finished churning and his advice to add some sliced peaches to the top. And, yes, those are two very good pieces of advice. I will add one more piece of advice, you must make this ice cream.
But if you're too late for peach season this year, wait until next year. This recipe is deserving of really good peaches. I went to the farmers market yesterday and bought some yellow peaches that were large and dead ripe. As I was picking out peaches the woman next to me was saying that she was buying peaches for ice cream. I thought for a split second that I had stumbled upon a secret Sunday Slow Scooper, but no, not quite. She had just purchased an ice cream maker and was suddenly into making all sorts of non-dairy ice cream. I told her about The Perfect Scoop and the fact that it has lots of sorbet and dairyless ice creams.
This ice cream, though, is not one of them. It calls for a cup of heavy cream and a half a cup of sour cream. I like the fact that the thickness of the sour cream means that it doesn't call for a custard base. Last week my custard was a bit of a challenge, so I was happy to get a simple Philadelphia style recipe this week.
As David explains in his book, there are two basic types of ice cream. The French-style has a cooked custard base, and the Philadelphia-style is made with milk, cream or a combination of the two. The French-style with the custard base supposedly makes an ice cream that is smoother, silkier and richer tasting. But though I tend to love all things French, I think the Philadelphia-style ice creams are every bit as smooth and creamy, depending on the recipe.
This particular Philadelphia-style ice cream is decadently rich and creamy with a vivid peach flavor and a beautiful blush peach color. And just as soon as you get your hands on some really good peaches, you must make this ice cream.