w. FYI, I increased the vanilla to a teaspoon and I didn't make their praline pecan sauce though...maybe next time! And I used a regular blender...it worked fine...And yes, my close up didn't work out so well...my camera is being cranky...but this is a picture of my finished product in a small serving!
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 teaspoon vanilla extract
2 teaspoons lemon juice
Directions
Cook's Note: A few hours before making, place ice cream insert into the freezer
Place chopped peaches into 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 drain peach juice. Place peaches into a large bowl; add sugar and allow to cool to room temperature.
Add sour cream, heavy cream, vanilla extract and lemon juice to the bowl with the peach mixture. Using an emersion blender mix together to incorporate. (If you do not have an emersion blender, a food processor works just as well.) Remove ice cream insert from the freezer and turn the machine on. Pour the peach mixture into the insert and follow manufacturer's instructions for churning. Freeze ice cream in a covered container until ready to serve.
