Homemade Peach Ice Cream

Peach Ice Cream

 Ingredients

•       * 5 large ripe peaches, peeled, pitted and chopped
•       * 1 / 4 Cup water
•       * 1 (12 ounce) can peach nectar
•       * 1 cup sugar
•       * 4 ounces sour cream
•       * 1 pint heavy cream
•       * 1 / 4 c. teaspoon vanilla extract
•       * 2 teaspoons lemon juice
•       * Pecan Praline Sauce recipe below

Directions
Cook's Note: A few hours before, add the cream to the ice in the freezer

Place the chopped peaches in a saucepan. Add water and a can of peach nectar. Cook over medium heat until soft and cooked through, about 10 minutes. Remove from heat and peach juice drain. Place peaches in a large bowl, add sugar and let cool to room temperature.

Add sour cream, cream, vanilla extract and lemon juice into the bowl with the mixture of peaches. Using an emersion blender blend together to incorporate. (If you do not have an emersion blender, food processor works just as well.) Remove the cover of ice cream from freezer and turn the machine. Pour peach mixture into the insert and follow the manufacturer's instructions for churning. Freeze ice cream in a covered container until ready to serve.

Serve hot praline pecan sauce over ice cream.

Pecan Praline Sauce:

•       * 2 1 / 2 cups chopped pecans
•       * 1 cup brown sugar
•       * 1 cup light corn syrup
•       * 1 stick butter, melted
•       * 1 / 4 c. teaspoon salt
•       * 1 tbsp tsp vanilla extract

In a large saucepan over medium heat, combine all ingredients and bring to a boil. Reduce heat and simmer for 10 minutes, stirring frequently until smooth and syrupy. Serve hot. Store leftover sauce, covered, in refrigerator.

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