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Buttermilk Peach Ice Cream

1 review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 15 min. + chilling Process: 30 min./batch + freezing

Makes

16 servings (2 quarts)

Updated: Nov. 10, 2023
My mother's family owned peach orchards in Missouri. I currently live in Tennessee, a top consumer of buttermilk. This summery ice cream combines my past and present. —Kim Higginbotham, Knoxville, Tennessee
Buttermilk Peach Ice Cream
Buttermilk Peach Ice Cream Recipe photo by Taste of Home
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Ingredients

  • 2 pounds ripe peaches (about 7 medium), peeled and quartered
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 2 cups buttermilk
  • 1 cup heavy whipping cream

Directions

  1. Place peaches in a food processor; process until smooth. Add sugars, lemon juice, vanilla and salt; process until blended.
  2. In a large bowl, mix buttermilk and cream. Stir in peach mixture. Refrigerate, covered, 1 hour or until cold.
  3. Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions, refrigerating any remaining mixture to process later. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Let ice cream stand at room temperature 10 minutes before serving.

Nutrition Facts

1/2 cup: 137 calories, 6g fat (4g saturated fat), 22mg cholesterol, 75mg sodium, 20g carbohydrate (19g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.