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 the 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).
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