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Author Notes: Notice that this recipe calls for no actual buttermilk. The combination of peaches roasting in the lemon juice and adding those lemon-soaked peaches to the ice cream base while it’s churning creates wonderfully tangy buttermilk (which also cuts the sweetness of the ice cream.) —amber wilson | for the love of the south
Makes 1 quart
For Roasted Peaches
- 1 1/2 pounds of unpeeled, pitted, halved peaches
- 2 tablespoons of good, local honey
- Juice of 1/2 a lemon
For Ice Cream
- 2 cups of heavy cream
- 6 egg yolks
- 1/2 cup of sugar
- roasted peaches (recipe below)
- 1 tablespoon of good, local honey
- Preheat oven to 400 degrees
- Toss all of the ingredients in a bowl making sure to coat the peaches in honey and lemon juice. Place the peach halves cut side up on a roasting pan fitted with parchment paper. Roast peaches for 20-30 minutes until the peaches slightly char.
- Cut peaches into chunks and set aside.
- In a mixer fitted with a whisk attachment, whisk the egg yolks and sugar until the mixture is pale yellow and thick.
- Meanwhile, in a small saucepan allow the heavy cream to heat just until it simmers. Add the hot cream in a steady stream to the egg mixture, whisking constantly.
- Using an ice cream maker, add the chilled ice cream base to the ice cream machine. Once the mixture has thickened, add the roasted peaches 1 tablespoon at a time and 1 tablespoon of honey. Once the machine has finished, scoop the ice cream into a freezer proof container and freeze for at least 2 hours. Enjoy!