For a peach ice cream that screams peach, a no-custard base was essential to let the delicate fruit flavor come through. A combination of fresh and cooked peaches yielded juicy peach aroma and flavor that permeated each spoonful.
Using half-and-half gave the base a creamy consistency, while tangy sour cream complemented the natural piquancy of peaches. To keep the ice cream base largely free from ice crystals, light corn syrup did just the trick.
