Peach Swirl Buttermilk Ice Cream

in Desserts

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My love for ice cream began very early; some doctors would probably argue that it was too early. (See last picture in this Father’s Day post for proof.) I believe I first tried ice cream when I was still on the bottle, probably around 3 months old. My dad gave me a taste because, well, I didn’t need any teeth – no teeth required! – to enjoy his favorite evening, indulgence. And to this day, my dad eats a bowl of ice cream every. single. night. One of the best birthday presents I ever gave him was an ice cream maker. He became obsessed, mastering a ton of ice cream recipes, but mainly perfecting his vanilla bean recipe. Simple things are tough!

This ice cream right here is tart, sweet with bright coral swirls. Hello! I realize I’m repeating myself with this swirl business. Everything lately is getting a swirl. Also, everything that’s sweet is also salty. I can’t help it! I’m a woman obsessed.

This post is brought to you in collaboration with Real California Milk. I had no idea until they sent me a fun fact sheet, but the state of California produces more ice cream than any other state in the United States, which basically means California is the best.

Peach Swirl Buttermilk Ice Cream // www.acozykitchen.com

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When making ice cream, I usually opt for organic, good tasting milk; it is, after all, the main ingredient.

This ice cream is an awesome way to use up bright, sweet yellow peaches. They just arrived in California (as in this past weekend) and when cooked down with sugar and a bit of salt, they’re incredible. They work wonders with the tart buttermilk ice cream base. Bright and sweet is a favorite of mine, and this ice cream celebrates that.

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Peach Swirl Buttermilk Ice Cream

Print this recipe!

1 cup heavy cream
1/2 cup white granulated sugar
Pinch of salt
4 large egg yolks
2 tablespoons honey
1 teaspoon pure vanilla extract
1 cup buttermilk

Peach swirl:
4 peaches (about 2 pounds)
1/4 cup white granulated sugar
Pinch of salt

1. To a bowl, prepare an ice bath by adding 10 or so ice cubes and adding a few splashes of water. Set a slightly smaller bowl inside the bigger bowl and set a sieve or strain inside the smaller bowl. Set the whole ice bath contraption aside.

2. To a medium saucepan, add the heavy cream and sugar; heat over medium until the cream reaches a slight simmer and the sugar dissolves. Once it reaches the simmer, remove the pan from the heat.

3. In a medium mixing bowl, beat the egg yolks together, thoroughly. Next you’re going to temper the cream mixture. Whisking the entire time, add about 1/4 cup of warm cream to the egg yolks. Add the remainder of the cream to the egg yolk mixture and whisk. Return the entire mixture back to the medium saucepan and place over low heat. Cook the cream and yolk mixture, stirring constantly, until the thermometer reads 170 to 175 degrees F and the mixture appears thick and coats the back of the spoon.

4. Pour the mixture through the sieve into the bowl. Add the honey, vanilla and buttermilk. Stir constantly until the mixture becomes room temperature. Wrap the bowl in plastic and transfer it to the fridge for 4-5 hours, or overnight, until very cold.

5. To make the quick peach jam, bring a medium pot filled with water to a simmer. Add the peaches and blanch for 1-2 minutes. Carefully remove the peaches and allow to cool slightly before handling. Using a paring knife, remove the skins from the peaches. Chop up the peaches, discarding the pits. To a medium saucepan, add the chopped peaches, sugar and a pinch of salt. Over medium heat, cook for 10-15 minutes, until mixture is bubbling and peaches are nearly broken down. Turn off the heat and let cool slightly. Transfer the mixture to the jar of a food processor or blender and pulse until pureed, about 10 seconds. (If you’re using a blender, be sure to allow a bit of hot air to escape or else the mixture will explode. Yikes.) Transfer to a bowl and allow to come to room temperature.

6. Churn the ice cream mixture into the bowl of your ice cream maker, according to your ice cream maker’s instructions. When the ice cream is down churning, transfer one third of the ice cream to a container and drizzle about one third of the peach puree over it. Repeat the process, layering with the remaining ice cream and peach puree. Freeze the ice cream until firm, about 8 hours or so.

Yields 1 quart of ice cream

(This post is sponsored by Real California Milk. Thank you for supporting the sponsors that keep A Cozy Kitchen cozy.)

{ 21 comments… read them below or add one }

Elisa @ Insalata di Sillabe July 10, 2013 at 3:08 am

Peaches are my favorite summer fruit and I’m always looking for new recipes and ways to eat them. Actually I’ve always loved the idea of peach ice cream but, believe me or not, here in Italy it’s not such a common ice cream flavor. There’s strawberry, lemon, watermelon, red berries and so on but it’s hard to find peach ice cream. I think it’s finally time for me to make it myself!

xo, Elisa

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Katrina @ Warm Vanilla Sugar July 10, 2013 at 4:49 am

This ice cream sounds dreamy! Yum!

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Kelsey @aslolife July 10, 2013 at 5:10 am

Another reason to love CA! Peaches just starting showing up at the farmer’s market about 2 weeks ago in VA and I can’t get enough. This looks like a fabulous use of them!

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Tieghan July 10, 2013 at 6:10 am

I love buttermilk and peaches! This ice cream sounds so good!

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Marie @ Little Kitchie July 10, 2013 at 6:19 am

So summery! Love it!

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Cathy July 10, 2013 at 6:28 am

A great way to use up peaches, they sometimes ripen then go off in the space of a few days. Looks delicious.

Cathy
http://www.whiskshooksandbooks.blogspot.co.uk

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Sarah July 10, 2013 at 6:40 am

Yum, nothing is better than homemade ice cream.

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Belinda @themoonblushbaker July 10, 2013 at 7:11 am

Oh seriously YUM, I sure could use one of these ice cream bowls right now.

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Rebecca July 10, 2013 at 9:26 am

I also don’t see buttermilk anywhere in the directions! When it says “warm milk,” are you referring to buttermilk (which it never says to warm), or the cream mixture? This looks delicious but I need some clarification!

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Adrianna Adarme July 10, 2013 at 10:17 am

Blah! It’s in there now. Sorry for the mess up.

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Grace @ Earthy Feast July 10, 2013 at 9:33 am

Perfect timing! I just got a basket of about 20 South Carolina peaches! This looks soo good, can’t wait to make it!

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Sara July 10, 2013 at 9:49 am

Your dad sounds like my parents! I grew up in a household where we had ice cream every single night – my house is notorious for always having at least 4 gallons of ice cream in the freezer, which, as of the last few years is ALWAYS Turkey Hill’s Philadelphia Style All Natural Ice Cream… and their new flavor is the absolute BEST and I’m sure you would approve …. Salted Caramel! Cheers to ice cream every day :-)

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Eileen July 10, 2013 at 10:35 am

Ooh, peach ice cream sounds so good! Now I’m thinking I need to dig out a space for the ice cream maker bowl in our packed freezer… :)

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Jillian@TheHumbleGourmet July 10, 2013 at 10:47 am

I am sitting on pins and needles waiting for my new ice cream maker to be delivered (tomorrow!), and I am also sitting on about 15 ice cream recipes I want to try. This is definitely going to be added to the pile ;-)

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Adrianna Adarme July 10, 2013 at 10:49 am

I’m SO excited for you. After I bought mine I went totally crazy and haven’t bought ice cream at the store since.

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Jillian@TheHumbleGourmet July 10, 2013 at 11:33 am

I have been waiting for awhile to get one. My husband is concerned that our ice cream intake will go up exponentially.

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Ashley July 11, 2013 at 6:28 am

I just bought an ice cream maker last month and our ice cream intake has definitely gone up exponentially!

This recipe is amazing. I didn’t do the peach jam part, but I can’t believe how amazing buttermilk ice cream is! My husband and I finished the entire quart in one sitting.

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Heather @ A Sweet Simple Life July 10, 2013 at 11:53 am

I’ve been looking for a good peach ice cream. A few weeks ago, we tried chopped peaches and it tasted like vanilla ice cream with peaches on top. The jam is a great idea. Can’t wait to try it.

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Adrianna Adarme July 10, 2013 at 11:55 am

I always find that when I just put chunks of fruit in ice cream it comes out kinda icey and not all that awesome. It’s always a bummer! Hope you like this one better. :)

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Jayne July 10, 2013 at 8:07 pm

Ooh… buttermilk in ice cream. I would love that tang to cut the richness.

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ashley - baker by nature July 11, 2013 at 9:36 am

Gurl… this ice cream will be the death of my new bikini. And I don’t even care.

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