Peach or Strawberry Buttermilk Ice Cream
Serves: 6 to 8
A perfect use for summer fruit.
If using peaches, peel and remove pits; if using strawberries, remove hulls. Roughly chop fruit and combine with sugar and lemon juice. Cover and refrigerate for at least 1 hour and up to 3 hours. Puree fruit in a food processor until smooth. Mix in buttermilk, cream, vanilla and salt.
Pour mixture into ice cube trays; freeze until solid, about 4 hours.
Combine frozen ice cream cubes and just enough heavy cream to blend in a food processor, working in batches if necessary. Process until smooth, scraping down the sides and breaking up lumps occasionally during the process. Transfer mixture to a container and freeze until firm, 2 to 4 hours.
To peel peaches, cut a small "x" on the bottom of each fruit with a sharp knife. Place peaches in a pot of boiling water for 30 seconds and then transfer to a bowl with ice water. When cool enough to handle, slip or rub off skins.
Each of 8 servings: 280 cal, 17g fat (11g sat), 65mg chol, 140mg sodium, 30g carb, 2g fiber, 26g sugars, 3g protein
Source: Sound Consumer, July 2014
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