Still with a lot of buttermilk to use (even after making buttermilk pancakes for breakfast), I went into my files for this ice cream recipe. I also had to dig deep in my freezer for some Mississippi peaches that had been sliced and frozen during their peak of ripeness over the summer. This recipe makes two batches in my ice cream maker, perfect for an easy, slightly tangy, peachy dessert during Mardi Gras or any other time of year.
2 pounds peaches (about 6 ripe medium sized peaches), peeled and sliced
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract (or, my preference, 1 tablespoon DeKuyper® Peachtree Schnapps)
2 cups buttermilk
Place the peeled and sliced peaches in a blender or a food processor. Add the sugar, brown sugar, lemon juice, vanilla (or schnapps) and purée. Transfer to a large bowl. Stir in the buttermilk.
Transfer to the container of an ice machine and process according to the manufacturer’s directions. Pack the ice cream into an airtight container, cover and freeze for at least 2 hours to allow the ice cream to ripen and harden before serving.