(Buttermilk gives a tangy richness to peach ice cream. Alternative freezing directions are given if you do not own an ice cream machine.
Prep Time: 2 hours, 15 minutes
Ingredients:
- 6 ripe medium peaches (2 pounds)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups buttermilk
Preparation:
Bring a large pot of water to a boil over high heat. Add the peaches and cook just until the skins loosen, about 1 minute. (If the skins are stubborn, the peaches aren't as ripe as you thought, so remove them and pare off the skin with a sharp knife.) Using a slotted spoon, transfer to a large bowl of iced water and let stand until cool enough to handle. Discard the skin and pits and coarsely chop the peaches. Transfer to a food processor.
Add the sugar, brown sugar, lemon juice, vanilla, and almond extract and purée. Transfer to a large bowl. Stir in the buttermilk.
Transfer to the container of an ice cream 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.
Notes: Use very ripe peaches for this luscious ice cream. An ice cream maker gives the best results, but you can make it in the freezer if you wish. (The texture will be somewhat gritty, but it will taste fine.) Freeze a 13 X 9-inch metal baking pan in the freezer for 15 minutes. Pour the peach-buttermilk mixture into the pan. Freeze until the sides are beginning to freeze solid, about 1-1/2 hours, depending on your freezer. Using a large metal spoon, stir the icy edges into the rest of the peach mixture. Continue freezing, stirring whenever the sides get icy, until the entire mixture is semi-frozen and mushy, about 5 hours total freezing time. Serve immediately. For a smoother texture, transfer to a food processor and puree, then return to the pan and refreeze until semi-solid.
Yield: about 1-1/2 quarts
Source: Kaffeehaus : Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague by Rick Rodgers (Clarkson N. Potter)
Reprinted with permission.
Add the sugar, brown sugar, lemon juice, vanilla, and almond extract and purée. Transfer to a large bowl. Stir in the buttermilk.
Transfer to the container of an ice cream 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.
Notes: Use very ripe peaches for this luscious ice cream. An ice cream maker gives the best results, but you can make it in the freezer if you wish. (The texture will be somewhat gritty, but it will taste fine.) Freeze a 13 X 9-inch metal baking pan in the freezer for 15 minutes. Pour the peach-buttermilk mixture into the pan. Freeze until the sides are beginning to freeze solid, about 1-1/2 hours, depending on your freezer. Using a large metal spoon, stir the icy edges into the rest of the peach mixture. Continue freezing, stirring whenever the sides get icy, until the entire mixture is semi-frozen and mushy, about 5 hours total freezing time. Serve immediately. For a smoother texture, transfer to a food processor and puree, then return to the pan and refreeze until semi-solid.
Yield: about 1-1/2 quarts
Source: Kaffeehaus : Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague by Rick Rodgers (Clarkson N. Potter)
Reprinted with permission.
