Wednesday, September 5, 2012

Fresh Peach & Buttermilk Ice Cream

It's that time of year again when the smell of sweet peaches takes over the produce department in the grocery store.  We are so fortunate to have peach groves near and we're able to buy fresh peaches for several weeks at fruit stands or in the local grocery stores.  I used to bottle them, but haven't for several years.  I like to buy at least a half bushel and I just peel them and eat them with a little sugar. They are so good!  The other night I was having some girls over for an essential oil class.  When people are coming to my house they can expect there to be treats waiting.  I decided to make homemade angel food cake.  This is my favorite recipe!  To make it extra special, I decided to make some ice cream! So the decision was all about the flavor of ice cream.  Of course, the kids were screaming Rocky Road! But as I looked in the corner of my kitchen at all these beautiful peaches, I let out my own little scream!  "Peach Ice Cream!" They both looked at me like I was crazy. I didn't have enough milk, but I had cream and buttermilk.  This is what I came up with! It was really good! It is rich, not too sweet, and full of peach flavor! It was perfect, paired with yummy homemade angel food cake!  I hope you enjoy!

Fresh Peach & Buttermilk Ice Cream
original recipe from From Cupboard to Cupboard

4 cups heavy whipping cream
2 cups buttermilk
10 peaches, peeled and sliced
1 1/2 cups sugar
1 1/2 tsp cinnamon
1 Tbsp vanilla bean paste
4 Tbsp lemon juice

Toss the peaches with sugar, lemon juice and cinnamon.  Cover and let peaches macerate in refrigerator for 2-24 hours.  The longer they macerate, the more flavor you'll get from them.
Puree peaches. Mix with cream, buttermilk and vanilla bean paste.  Freeze in ice cream machine according to manufacturers directions.  You could fold more peaches in before hard freeze stage.  I chose not to.

Happy Cooking!


1 comment:

  1. I love peach ice cream, bet this is really good made with buttermilk.


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