I pulled the peaches off my front peach trees this week. They’re still young trees so I only got about 30 of them. That was enough to enjoy eating and have a few more left over for — ice cream! I’d made butter a few weeks back and ended up with almost a gallon of buttermilk, so I went to my favorite recipe book, Google, and found the following recipe for buttermilk peach ice cream on About.com. It turned out really great for me, because I like tang and sweet mixed together. Someone looking for a really sweet treat might not find it as tasty Of course, you’ll need some sort of ice cream maker to do this. I happen to have a Kitchen Aid Stand Mixer and the ice cream maker attachment.
Peach Buttermilk Ice Cream
- 6 ripe medium peaches (2 pounds), picked fresh from your front yard tree
- 1/2 cup granulated sugar, store bought
- 1/2 cup packed light brown sugar, store bought
- 1 tablespoon fresh lemon juice, from my dear friend and yoga teacher’s tree
- 1 teaspoon vanilla extract (I love orchids)
- 1/4 teaspoon almond extract (and this smell always reminds me of my grandmother’s Christmas cookies)
- 2 cups buttermilk, homemade of course
Skin the peaches. The best way to do this is by placing them in boiling water for a minute or so, then dumping them directly into ice water. If they’re ripe enough the skins will slip right off. If not, you’ll be paring with a knife. Once they’re skinless, cut the meat up in pieces. Be sure to put the skins and cores into your compost heap. (I have two right now, one building and one cooking). Put the chopped peaches into your food processor and add the sugars, lemon juice, vanilla and almond flavorings. Puree until as smooth as possible, then put in a spouted bowl and add the buttermilk. Fire up your ice cream maker, and follow your manufacturer’s instructions on finishing the ice cream. Once it’s ready for the freezer, pack it into an airtight container and let it freeze for at least two hours. Here in Arizona where it’s been really hot so far this year, it took longer than usual to make the ice cream and longer than usual to get it to freeze.
Just needed to add that I bought a flat of strawberries because eight year old niece said she loves them and they were on sale. I used this same recipe, using 1 cup of white sugar and no almond flavoring to make a perfectly lovely sort of strawberry ice cream. The consensus in the house was split on this, though, with half of us thinking it was too tangy and tasted more like frozen yogurt than ice cream.