peach ice cream
Capture the goodness of peach season with this easy to make ice cream that captures all the dreamy peach goodness paired with a quick and creamy buttermilk base.
Servings: 2 quarts
Equipment
- ice cream machine
- blender or food processor
Ingredients
- 1 lb super ripe peachs (~3 large)
- 3 tbsp plain vodka or linden tincture
- 1 c sugar divided
- 2 c heavy cream
- 1 c buttermilk
- 3 tbsp maple syrup
- 3 tbsp powdered milk
- ½ tsp fine sea salt
- 1 tsp vanilla extract
Instructions
Plan ahead:
- If needed put your ice cream maker base in the freezer a day before you make the ice cream.
- Core and cut up peaches into small pieces (I left the peach skins on, but you can remove the skins if desired). Place peach pieces in a medium bowl and mix with ½ c sugar and vodka (or tincture). Cover and move to the fridge; let sit for 2 hours or up to a day.
Blend and churn the ice cream:
- Strain peaches, reserving ¼ c of the peach-infused alcohol (the remaining peach-infused alcohol makes a great summery cocktail mixed with seltzer). In a blender or food processor, blend together peach-infused alcohol, remaining ½ c sugar and all remaining ingredients.
- Pour ice cream base into chilled ice cream maker and churn according to manufacturer's instruction. In the last minute of churring, add reserved peach pieces. Transfer ice cream to freezer containers and freeze at least 4 hours before serving.
Notes
Storing: This is an ice cream to enjoy and eat within 2 weeks. As peaches are quite liquidy, the ice cream may turn icy after that.