Flour and Flowers | A Kitchen and Garden Blog

Retro Post: Adventure #7: Buttermilk Peach Ice Cream

Buttermilk Peach Ice Cream
Homesick Texan


  • 2 cups cream
  • 1 cup buttermilk
  • 2 pounds (about 6) whole peaches, peeled and sliced, or 2 cups peaches, frozen or canned
  • 3/4 cups of sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 Tablespoons of lemon juice


  1. Toss peeled and sliced peaches with sugar, lemon juice and cinnamon. Cover, refrigerate and let macerate at least for a couple of hours, preferably overnight or all day.
  2. Puree 1 1/2 cups of the peaches (save the rest for mixing in after you make your ice cream), and then mix puree with cream, buttermilk and vanilla.
  3. Freeze according to your ice-cream maker’s instructions.

Original Notes

  • To peel the peaches, place them into a pot of boiling water for 30 seconds, and then transfer them to a bowl filled with ice water to halt the cooking. The skin should rub right off after blanching.
  • If you use canned, you also might want to use less sugar if they were canned in syrup.

My Notes

  • My ice cream maker is a 2 quart attachment to my KitchenAid Mixer.  I’m not sure what this was designed for, and the recipe doesn’t specify how much it makes, but I definitely overflowed my mixer bowl.  Now, that might have been because I used 8 peaches instead of 6, but that shouldn’t have effected the liquid volume.  If you want to make a lot of ice cream, I recommendsplitting this into two batches.  If you do make two batches, remember that your bowl will thaw before the second batch can be mixed, so you will have to refrigerate it and wait until the bowl is refrozen.
  • I cut the sugar down to 1/2 cup, and added 3 Tbsp of local, pectin-free Peach Jam to the blended mixture to make the ice cream base even peachier.
  • My mixer directions were contradictory on when to add the fruit – one place said to blend it in after 12-15 minutes on 20-30 minutes of mixing; another place said to wait until the last few minutes.  I mixed in the peaches after about 18 minutes, and blended for another 8-10.  (That was when I overflowed the mixer.)
  • This recipe seems to be intended for immediate consumption.  My earlier ice cream attempt was a custard base, and was better after freezing. This ice cream was delicious soft serve, but after freezing became icy and crystallized, and much less flavorful.


One response

  1. Pingback: Cinnamon Ice Cream – Sweet Pea’s Kitchen | LivingWithPurple

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