Monday, 7 November 2011
Peach Buttermilk Ice Cream
So I had some left over cream and buttermilk from making that birthday cake for Katie and I didn't have any other use for it but then I remember "Ice Cream!!" I did a little searching around and couldn't find a buttermilk recipe that quit fit what I had so I made my own! I took the instructions from an expert* but the rest is all me!
3 cups butter milk
1 3/4 cup whip cream
1 1/2 cup sugar
6-8 egg yolks (the more you have the creamer the ice cream will be)
1-2 teaspoon vanilla
1 teaspoon salt
1 can peaches (cut in pieces)
In a large, heavy saucepan, combine the heavy cream and one cup of sugar and bring to a simmer over medium heat.
In a large bowl, whisk egg yolks and remaining 1/2 cup of sugar.
Remove the cream mixture from the heat and drizzle a small amount into the yolks, slowly, and whisking constantly to keep the eggs from curdling. Do this a few more times to warm up the yolks before pouring the yolk mixture back into the cream, whisking constantly.
Cook over low heat until the mixture is thick enough to coat the back of a spoon. Strain the mixture and whisk in the buttermilk, vanilla, and salt. Cool completely and freeze according manufacturer’s directions.
*Cooking direction adapted from: Smitten Kitchen