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.
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
Need to make a substitution?
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.