Sorry for the radio silence for past few weeks, but I was here:

It was fun and amazing and I wish could have spent more time. Alas, dear Reader, I just couldn’t keep away from my experiments and you would be lost adrift in a sea of cooking/food blogs. Overwhelmed by beautiful photos of dishes that look too good to be true, blinded by their sheer artistry and ingenuity. So I came back to provide you with an amateurs attempts at making something edible. (Aw yeah, see what I did there?)

Let’s jump right into this ice cream. Say goodbye to whole milk and bring out the buttermilk. I don’t really use buttermilk and now I’m at a loss as to what to do with the leftover 1/2 cup. However, buttermilk in an ice cream gave it a tang that made it almost taste like a frozen yogurt. Since I had no other way to describe an ice cream made of buttermilk, I just decided to call it Country. I know I’m being lazy, but if you stick ‘buttermilk’ in front of anything it instantly turns it into a Southern dish which equals ‘Country’ to the foodie.

This is similar to the other ice cream recipes where we make a custard, cool it down, churn it, then freeze. The only additional step is creating the Peach puree and incorporating it into the custard. Pretty straightforward. Please reference the prior ice cream recipes for more detailed steps.

Ingredients

• 1 1/2 lbs. Peaches (pitted and rough chop)
• 1 cup Buttermilk
• 1 tsp Peach Extract (or substitute w/ Vanilla Extract)
• 1 tbsp Lemon Juice
• 4 Egg Yolks
• 1 1/2 cups Heavy Cream
• 2/3 cup Sugar

Method

In a food processor blend the Peaches, Buttermilk, Peach Extract, and Lemon Juice until smooth. Pour into a bowl and refrigerate.

In a saucepan gently heat the Heavy Cream and Sugar for a about 5 min. Meanwhile whisk the Egg Yolks.

Now you have to temper the eggs. Take a ladle-full of the warmed cream and pour it into the eggs while whisking. You don’t want to scramble the eggs so gradually add a couple more ladles of cream. Then pour it back into the heated cream. Raise the heat to medium low. Continue stirring with a wooden spoon. The custard is done when it’s thick enough to coat the back of the spoon. This took me 10 min.

Strain the custard through a sieve into the peach mixture. Cover with plastic wrap – make sure that you place it on the surface of the liquid so that a film does not form. Refrigerate for at least 3 hrs. Place in the ice cream maker. Then freeze for 3 hrs before serving.

Enjoy!