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
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Ingredients
- 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
Directions
-
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!
Southern storyteller, freelance photographer, and recipe developer. Author of the Southern memoir-style food blog, For the Love of the South. Bringing Southern memories to the table.
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