Buttermilk Peach Ice Cream
Ripe juicy peaches are the secret to this simple buttermilk peach ice cream. It’s a summer time favorite!
I teased you guys with this ice cream on Instagram weeks ago, and then totally forgot to share it- oops! That’s ok though, because peach season is still going strong, and I can’t think of a better way to use those juicy ripe peaches!! Homemade ice cream is always a favorite at our house. The entire process is something I look forward to. Making the custard base, churning the ice cream, and then of course, eating it! Our kids love to help which makes it even more fun.
I used my favorite vanilla ice cream as the base, only this time I decided to do something a little different. Instead of using half & half, I used buttermilk, which gave the ice cream a really nice flavor. It paired perfectly with the peaches. Since constantly using buttermilk in recipes, we always have a carton sitting in our fridge. I know that’s not the case in most households, so make sure to pick one up before making this, because a homemade substitute will not yield the same results, I promise!
Another ingredient I decided to use was corn syrup. Yes, I know. A lot of people will be upset when they see it listed below, but it helps keep this fruit-based ice cream smooth and creamy. No icy ice cream here!! Plus, it’s only 2 tablespoons guys!
Finally, let’s chat about the star ingredient here: peaches. You’ll need 5 really ripe peaches. Not moldy, but definitely ripe. They need to be soft and sweet for this particular recipe. To make them even more tender and delicious, I macerated them for a few hours. I pureed about a cup and a half of the diced peaches, which eventually was stirred into the base, and the remaining peaches were folded into the churned base at the very end. There was no shortage of peach flavor going on in this ice cream!
After letting the ice cream chill in my freezer for about 2 hours, we pulled it out, scooped it up and enjoyed it. It was creamy and sweet and loaded with chunks of peaches, just how we like it! We’ll definitely make this again, maybe next time with a pinch of cinnamon and some crushed Biscoff mixed in! Yummm…
- 5 very ripe peaches, peeled and diced
- ½ c. + 2 tbsp. granulated sugar, divided
- 1 tbsp. lemon juice
- 1 c. buttermilk
- 2 tsp. vanilla extract (or 1½ tsp. vanilla extract + ½ tsp. almond extract)
- 2 c. heavy cream
- 2 tbsp. light corn syrup
- ¾ tsp. kosher sea salt
- 1 whole egg
- 4 egg yolks
- In a large mixing bowl, combine peaches with ¼ cup sugar and the lemon juice. Cover and refrigerate for a couple of hours, preferably all day.
- Puree 1½ cups of the peaches, saving the rest to mix in after you churn the ice cream. In a large mixing bowl, combine the puree with the buttermilk and vanilla; set aside.
- In a medium saucepan set over medium heat, combine the remaining sugar along with the heavy cream, corn syrup, and salt, heat until warm.
- In a small mixing bowl whisk together the eggs, slowly pour the warm mixture into the eggs, whisking constantly. Go really slow so you don't scramble them! Gradually pour the mixture back into the saucepan. Constantly whisk over medium heat until the mixture thickens and reaches a temperature of 165 degrees. Pour the mixture through a mesh sieve set over the bowl with the puree/buttermilk/vanilla. Whisk the mixture to bring it to room temperature. I generally set my bowl over an ice bath to cool the base down as quickly as possible. Cover and refrigerate for at least 2 hours, preferably overnight (see notes).
- Remove the ice cream base from the refrigerator and pour into a prepared ice cream machine or attachment bowl. Freeze according to the manufacturer's instructions (about 25 minutes). When the ice cream is firm, stir in the diced peaches and place in a freezer-safe container. Freeze for 2-4 hours before serving.
-You don't have to add the corn syrup, but it helps keep it extra creamy without it turning icy after a few days in the freezer.
-I have both the KitchenAid attachment bowl and a Cuisinart ice cream maker. I've found that the Cuisinart produces a thicker, creamier ice cream.
-Try adding ½ tsp. ground cinnamon + ½ c. crushed gingersnaps, Biscoff cookies or baked pie crust!
Recipe source: Life Made Simple