Ingredients
2 pounds ripe peaches (about 7 medium), peeled and quartered1/2 cup sugar1/2 cup packed brown sugar1 tablespoon lemon juice1 teaspoon vanilla extractPinch salt2 cups buttermilk1 cup heavy whipping cream
Preparation
Place peaches in a food processor; process until smooth. Add sugars, lemon juice, vanilla and salt; process until blended.
In a large bowl, mix buttermilk and cream. Stir in peach mixture. Refrigerate, covered, 1 hour or until cold.
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.
