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Buttermilk Peach Ice Cream | lifemadesimplebakes.com
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Buttermilk Peach Ice Cream Recipe

Ripe juicy peaches are the secret to this simple buttermilk peach ice cream. It's a summer time favorite!
Prep Time45 mins
Cook Time10 mins
Total Time55 mins
Course: Ice Cream & Frozen Treats
Cuisine: American
Servings: 6 servings
Calories: 486kcal


  • 5 peaches overly ripe, peeled and diced
  • 1/2 cup +2 tbsp granulated sugar divided
  • 1 tbsp lemon juice
  • 1 cup buttermilk
  • 2 tsp vanilla extract (or 1 1/2 tsp. vanilla extract + 1/2 tsp. almond extract)
  • 2 cup heavy cream
  • 2 tbsp light corn syrup
  • 3/4 tsp kosher sea salt
  • 1 egg
  • 4 egg yolks


  • In a large mixing bowl, combine peaches with 1/4 cup sugar and the lemon juice. Cover and refrigerate for a couple of hours, preferably all day.
  • Puree 1 1/2 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.


-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 1/2 tsp. ground cinnamon + 1/2 c. crushed gingersnaps, Biscoff cookies or baked pie crust!


Serving: 6g | Calories: 486kcal | Carbohydrates: 39g | Protein: 7g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 271mg | Sodium: 384mg | Potassium: 374mg | Fiber: 2g | Sugar: 35g | Vitamin A: 1852IU | Vitamin C: 10mg | Calcium: 125mg | Iron: 1mg