You'll want generous scoops of tangy richness with both the honey caramel peach pie and the plum-blackberry streusel pie , or all by itself. The ice cream is as blissful to prepare as it is to eat: Just purée everything in a blender, then freeze in an ice cream maker.
Cooks' notes:
•Cream mixture can be chilled up to 24 hours.
•Ice cream can be made 3 days ahead. Let soften 20 minutes in the refrigerator before serving.
Recipe information
Total Time
6 1/4 hr (includes freezing)
Yield
Makes about 5 cups
Ingredients
1 (16-ounces) container chilled sour cream
1 cup chilled half-and-half
3/4 cup sugar
1/2 cup chilled heavy cream
2 teaspoons fresh lemon juice
1/2 teaspoon pure vanilla extract
Equipment: an ice cream maker
Preparation
Step 1
Purée all ingredients with 1/8 teaspoon salt in a blender until mixture is smooth and sugar has dissolved. Chill until very cold.
Step 2
Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up, about 6 hours.
