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The essence of summer in a sweet, creamy scoop

Faye Yang, America's Test Kitchen on

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. Jammy ribbons of peach ripple layered through the ice cream were the perfect accent to highlight the zingy peach flavor without disrupting the smooth texture of the ice cream.

Peach Ripple Ice Cream

Serves 8 (makes about 1 quart)

1 1/2 pounds ripe peaches, peeled, halved, pitted, and cut into ½-inch pieces (about 3 cups)

1 2/3 cups sugar, divided

1/2 teaspoon plus 2 tablespoons lemon juice, divided


Pinch table salt

1 1/2 cups half-and-half

3/4 cup sour cream

1/3 cup light corn syrup


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