My mother’s family owned peach orchards in Missouri. I live in Tennessee, a top consumer of buttermilk. This summery ice cream combines both my past and present!
—KIM HIGGINBOTHAM KNOXVILLE, TN
PREP: 15 MIN. + CHILLING • PROCESS: 30 MIN./BATCH + FREEZING • MAKES: 2 QUARTS
2 pounds ripe peaches (about 7 medium), peeled and quartered
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch salt
2 cups buttermilk
1 cup heavy whipping cream
1. Place peaches in a food processor; process until smooth. Add sugars, lemon juice, vanilla and salt; process until blended.
2. In a large bowl, mix the buttermilk and the cream. Stir in peach mixture. Refrigerate, covered, for 1 hour or until cold.
3. Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to the manufacturer’s directions, refrigerating any of the remaining mixture to process later.
4. Transfer the ice cream to freezer containers, allowing headspace for expansion. Freeze for 2-4 hours or until firm. Let the ice cream stand at room temperature for 10 minutes before serving.
5 STAR TIP
Purchase strawberries that are shiny, firm and fragrant. A strawberry should be almost completely red, though some whiteness near the cap is acceptable. Look for fresh blueberries that are firm, dry, plump and smooth-skinned. Raspberries should be brightly colored without the hulls attached.