Peach-Thyme ice cream

This is based on David Lebovitz's Peach Ice cream recipe in The Perfect Scoop. You can use almond extract instead of the vanilla, if you like. The sour cream is a perfect foil for the sweetness of the peaches and keeps it from being cloying, and the slight pepperiness of the thyme really sets the peach flavor off. My favorite Strawberry Ice Cream recipe also uses sour cream (and happens to be in the same book, go figure). I highly recommend it!

1/2 cup water
1 tablespoon thyme leaves
1 1/3 pounds peaches (about 4 large peaches)
1/2 cup brown sugar
1/2 cup sour cream
1 cup heavy cream
1/4 teaspoon vanilla extract
1/8 teaspoon lemon juice

Combine the water and thyme in a medium saucepan. Bring to a boil, cover, and let stand while you peel and pit the peaches. (See below.)

Strain the water and combine with the prepared peaches. Simmer about 10 minutes, or until the peaches are mostly cooked through. Remove the pan from the heat and stir in the sugar.

Combine the peach mixture with the sour cream, heavy cream, vanilla, and lemon juice until smooth. Chill thoroughly (I usually do it overnight), then freeze in the ice cream maker until frozen.

TO PEEL PEACHES: Cut an X in the bottom of each peach. In another saucepan, bring about 3 inches of water to a boil, then immerse each peach in the water for about 20 seconds. Transfer to a colander and shock them with cold water. The peels should slip right off!

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