Recipes Desserts Ice Cream Peach-Buttermilk Ice Cream Be the first to rate & review! Be sure to use the best buttermilk you can get for this recipe: The ice cream is just as much about the rich, tangy buttermilk as it is the fragrant peaches. Slideshow: More Ice Creams By Lisa Donovan Lisa Donovan Instagram Twitter Website Lisa Donovan is a James Beard Award-winning writer and chef who has redefined what it means to be a Southern baker as the pastry chef to some of the South's most influential chefs.Expertise: baking, pastry, foodways, social justice.Experience: Lisa Donovan has been formative in developing, writing, and establishing a technique-driven, historically rich narrative of traditional Southern pastry in restaurants across the country and in print. She is a regular contributor to Food & Wine and has been a featured speaker at René Redzepi's globally renowned MAD Symposium, discussing the culture and responsibilities of restaurants. Lisa centers her work on advocacy and education. Her recipes and writing have appeared in The New York Times, The Washington Post, Eater, Literary Hub, and Saveur. She is the author of Our Lady of Perpetual Hunger, which earned her a Les Dames d'Escoffier International M.F.K. Fisher Prize in 2021. Food & Wine's Editorial Guidelines Updated on August 1, 2016 Print Rate It Share Share Tweet Pin Email This creamy, fruity ice cream is made with just eight pure ingredients and takes just 40 active minutes to prepare. Be sure to use the best buttermilk you can get for this recipe: The ice cream is just as much about the rich, tangy buttermilk as it is the fragrant peaches. Photo: John Kernick Active Time: 40 mins Total Time: 1 hrs 30 mins Yield: Makes 1 1/2 quarts Ingredients 1 1/2 pounds peaches (about 6 small), plus sliced peaches for serving 1 cup farm-fresh buttermilk 1 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice 6 large egg yolks 2 cups heavy cream 1 cup sugar 1/8 teaspoon kosher salt 1 vanilla bean, split lengthwise, seeds scraped Directions Bring a medium saucepan of water to a boil. Fill a large bowl with ice water. Using a sharp paring knife, mark an X on the bottom of each peach. Add the peaches to the saucepan and blanch until the skins start to peel away, 1 to 2 minutes. Transfer the peaches to the ice bath and let cool completely. Wipe out the saucepan. Peel and chop the peaches. Transfer to a food processor and puree until smooth. Scrape into a large bowl and whisk in the buttermilk, lemon zest and lemon juice. Cover and refrigerate until cold. In a heatproof medium bowl, whisk the egg yolks. In the medium saucepan, simmer the cream with the sugar, salt and the vanilla bean and seeds over moderate heat, whisking occasionally, until the sugar has dissolved, about 5 minutes. While whisking constantly, slowly stream half of the hot cream mixture into the egg yolks. Pour the mixture back into the saucepan and cook over moderately low heat, whisking constantly, until the custard is thick enough to coat the back of a spoon, 8 to 10 minutes. Strain the custard through a fine sieve set over a heatproof bowl and let cool to room temperature. Whisk in the chilled buttermilk-peach mixture. Press a sheet of plastic wrap directly onto the surface of the custard and refrigerate until very cold, at least 3 hours. Working in 2 batches, freeze the ice cream base in an ice cream machine according to the manufacturer's instructions. Pack the ice cream into plastic containers and freeze until firm, at least 4 hours or overnight. Serve the ice cream topped with sliced peaches. Make Ahead The ice cream can be frozen for up to 2 weeks. Rate it Print