Buttermilk Peach Ice Cream
Prep time
Cook time
Total time
Ripe juicy peaches are the secret to this simple buttermilk peach ice cream. It's a summer time favorite!
Yield: 6-8 servings
  • 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
  1. 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.
  2. 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.
  3. In a medium saucepan set over medium heat, combine the remaining sugar along with the heavy cream, corn syrup, and salt, heat until warm.
  4. 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).
  5. 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.
-The longer you let the ice cream base chill in the fridge, the more flavorful and intense the vanilla flavor will be.
-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
Recipe by Life Made Simple at https://lifemadesimplebakes.com/buttermilk-peach-ice-cream/