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Buttermilk Peach Ice Cream

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Hall Foose


Recipe Introduction

"Chilton County, Alabama, produces some good peaches; I will pull over for the guy on the side of the road with the sign on his truck that says 'Alabama peaches.' Georgia is mighty proud of theirs, but I will brake for Alabama peaches. Closer to home, Smith County, Mississippi, makes a fine showing every year, whose fruits I enjoy in this ice cream at the height of summer."

List of Ingredients

◦ 1 � teaspoons unflavored gelatin
◦ 1 cup buttermilk
◦ � cup sugar
◦ 2 cups heavy cream
◦ 1 large egg yolk
◦ Pinch of salt
◦ 1 � teaspoons vanilla extract
◦ 1 cup pur�ed ripe peaches, cold


Recipe

Fill a large mixing bowl half full of ice. Set aside.

In a large saucepan, sprinkle the gelatin over the buttermilk. Whisk in the sugar. Over low heat, cook and stir until the gelatin and sugar are dissolved. Add the cream and whisk well. Whisk in the egg yolk, salt, and vanilla. Cook over low heat, stirring constantly, until the mixture reaches 160� F. Transfer the mixture to a metal bowl and nestle it down in the ice water. Cool the mixture in this ice bath until completely cooled, stirring often.

When ready to freeze, add the peaches and follow the ice cream maker's instructions.

Makes 1 quart





❧ Notes:

� Peaches will soften but not gain sweetness after being picked. Ripe peaches should yield softly to pressure and smell very sweet and peachy.

� Three-quarters of a cup of chopped strawberries can be used in place of the peaches.

� Add a couple of fresh peach leaves to the custard as it warms to give a perfume to the ice cream. Discard them before churning.