Raspberry Peach Buttermilk Ice Cream

Raspberry Peach Ice Cream

When I started my blog a few months ago, the thought didn’t even cross my mind that I would write more posts about ice cream than I would cookies or cupcakes..but here is another ice cream post (maybe I should change the categories on the top of my page)! Don’t worry, I’ll be back to making and decorating lots of sugar cookies soon; I’ve been taking a little break since it has been so hot and I haven’t had a lot of reasons to be baking.

This sweet treat was definitely something new for me. I have to admit that I don’t use a lot of buttermilk around here. The few times I do see it in a recipe I substitute it for a milk/lemon juice mixture. The other day I decided to buy some (actually a lot). I made this ice cream and then I may have forgotten about the buttermilk…for a while. Needless to say, I didn’t use it in anything else (Well, except some cookies…you might see those sometime). It will probably be a while before I buy buttermilk again. Do you have a favorite recipe that calls for buttermilk? I’d love to hear them!!

If you don’t have an ice cream maker, you can still make ice cream! There are freezing directions on theĀ original recipe for making it without a maker. Although I haven’t tried making ice cream without the machine before.

**Warning this recipe makes more than 1 1/2 quarts. I had to freeze it in two batches using my ice cream maker. I strongly recommend reducing the recipe if you have a 1 1/2 quart machine by half or possibly a third).**

Raspberry Peach Buttermilk Ice Cream
slightly adapted from About.com Home Cooking

1 lb peaches (fresh or frozen, remove skins)
1 lb raspberries (fresh or frozen)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups buttermilk

Puree all ingredients except buttermilk using a blender or food processor. Pour into a large bowl and stir in buttermilk. Process in ice cream maker according to manufacturer’s directions. Transfer to a freezer-safe container and freeze until ready to serve. (Mine froze really firm after being in the freezer, it is easier to scoop after it sits for a while).

Linked up to:

Cast Party Wednesday

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13 Responses to Raspberry Peach Buttermilk Ice Cream

  1. Ah, that looks fantastic! Thanks for visiting & for your sweet words :)

  2. we don’t use buttermilk too often either, pretty much just in red velvet cake + fried chicken. i can never seem to use up the whole container, so now i have another possible recipe to use it in. thanks!

  3. Yum! I need an ice cream maker…

  4. This sounds (and looks!) delicious! I use buttermilk a lot for pancakes, banana bread and cake. I love it as an ingredient for baked goods, it’s gives them such a nice texture. It’s also an ingredient in the coleslaw recipe that we have on our blog.

  5. Yum-mo! We order a bushel of peaches from a nearby orchard this time of year and I’m always looking for new ways to use them. Can’t go wrong with ice cream! :-) Thanks for the idea!

  6. Just beautiful :) your photos are so goddarn tempting! gorgeous

  7. This looks so yummy! I am going to try out this recipe in my new blender, just using frozen fruit and maybe a little less buttermilk. I have a feeling we will polish it off immediately and have no need to put it in the freezer!

  8. What a great recipe. Thanks for sharing at Cast Party Wednesday. I hope you come back next week and join me for another party full of awesome recipes!
    I hope to see you there!

  9. This looks so yummers! I’m featuring it on the blog tomorrow. Thanks for linking up!


    Reasons To Skip The Housework {The Blog}
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  10. UGH! You are killing me today! Darn you and your raspberries. You might need a disclaimer on your site, “Stomach growling guaranteed”.

    PS- I never use buttermilk either. Glad to know I’m not the only one that does the milk/lemon juice switch

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