This fabulous recipe came from the Taste of Home magazine. I modified it just a bit and also made a strawberry version which is to-die. I'm not a buttermilk fan, but it is soooo good in this ice cream. I leave the peelings on the peaches just to make it a little better for you, but all in all this recipe isn't too bad for you.
2 lbs. ripe peaches (about 7 medium), peeled and quartered (optional)
1/2 c. sugar (if the peaches aren't too sweet , add 1/4 more sugar)
1/2 c. packed brown sugar
1 Tblsp. lemon juice
1 tsp. vanilla extract
pinch of salt
2 c. buttermilk
1 c. heavy whipping cream
Place peaches in a food processor or blender and process until smooth. Add sugar, brown sugar, lemon juice, vanilla extract and salt; process until blended.
In a large bowl, mix buttermilk and cream. Stir in peach mixture. Refrigerate, covered, 1 hour or until cold.
Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment