Peach-Buttermilk Ice Cream Recipe

2020-07-09

We are in the middle of the summer season and I am sure you have tried many ice-cold desserts to alleviate the heat. If you are still in need of a few healthy recipes you can prepare for yourself and your family, then you should try this yummy Peach-Buttermilk Ice Cream. It makes use of seasonal peaches, lemon juice, and zest so you are sure to get nutrients that are good for the body instead of chemicals and artificial flavoring you get from store-bought goodies.

All about Peaches

The peach is not indigenous to the United States. It originated in China but has acclimated well to the soil and warm temperate regions of the United States, especially the State of Georgia.

Peaches are classified into three main types – Clingstones, Freestones, and semi-Freestones. Clingstones are peach varieties with pits tightly clinging to the flesh. Freestones are peaches with loosely adhering pits, while semi-Freestones are peaches with pits somewhat adherent to the flesh. These fruits are in season during summer and are hailed as the most popular summer fruit in the south.

How to make Peach-Buttermilk Ice Cream

Active Time: 40 mins

Freeze For: 40 mins

Yields: 1 ½ quarts

Ingredients

  • 1 1/2 pounds peaches (about 6 small), plus sliced peaches for serving
  • 1 cup farm-fresh buttermilk
  • 1 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice
  • 6 large egg yolks
  • 2 cups heavy cream
  • 1 cup sugar
  • 1/8 teaspoon kosher salt
  • 1 vanilla bean, split lengthwise, seeds scraped

Directions

  1. Bring a medium saucepan of water to a boil. Fill a large bowl with ice water. Using a sharp paring knife, mark an X on the bottom of each peach. Add the peaches to the saucepan and blanch until the skins start to peel away, 1 to 2 minutes. Transfer the peaches to the ice bath and let cool completely. Wipe out the saucepan.
  2. Peel and chop the peaches. Transfer to a food processor and puree until smooth. Scrape into a large bowl and whisk in the buttermilk, lemon zest and lemon juice. Cover and refrigerate until cold.
  3. In a heatproof medium bowl, whisk the egg yolks. In the medium saucepan, simmer the cream with the sugar, salt and the vanilla bean and seeds over moderate heat, whisking occasionally, until the sugar has dissolved, about 5 minutes. While whisking constantly, slowly stream half of the hot cream mixture into the egg yolks. Pour the mixture back into the saucepan and cook over moderately low heat, whisking constantly, until the custard is thick enough to coat the back of a spoon, 8 to 10 minutes. Strain the custard through a fine sieve set over a heatproof bowl and let cool to room temperature. Whisk in the chilled buttermilk-peach mixture. Press a sheet of plastic wrap directly onto the surface of the custard and refrigerate until very cold, at least 3 hours.
  4. Working in 2 batches, freeze the ice cream base in an ice cream machine according to the manufacturer’s instructions. Pack the ice cream into plastic containers and freeze until firm, at least 4 hours or overnight. Serve the ice cream topped with sliced peaches.

Make Ahead

The ice cream can be frozen for up to 2 weeks.

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