Growing up and spending time with my grandmother, I have so many wonderful memories of her. One thing everyone knew about her was that she loved peaches, any way and any how! When I was younger we didn’t have the luxery of ice cream machines and had to make all our small batches by hand with lots and lots of cranking. It was serious work but the end result was always worth the arm cramps.
Pastry Chef Ana Garza, of elements at Sanctuary on Camelback Mountain Resort & Spa, has created a version that I know would render my grandmother speechless! We’ll be making this version very soon, but I’m a little sad that my boys won’t have to put so much work into it. I wonder if I can find one of those old style ice cream makers on eBay?
Caramelized Peach Buttermilk Ice Cream
Ingredients
For peach compote
- 4 peaches
- 1/2 cup brown sugar
- pinch salt
- 1 Tbsp vanilla
For buttermilk ice cream
- 1 cup heavy cream
- 1/2 cup sugar
- 1/4 tsp salt
- 2 Tbsp honey
- 6 egg yolks
- 1 vanilla bean
- 1 1/2 cups buttermilk
Instructions
Peach Compote
- Blanch peaches by dropping into boiling water for 1 to 2 minutes; use a slotted spoon to transfer peaches to an ice bath to stop cooking.
- Remove skin as soon as it is cool enough to touch.
- Chop fruit.
- Heat brown sugar in a saucepan; once it starts to melt, add peaches, salt and vanilla extract.
- Cook 10-12 minutes until mixture starts to bubble and peaches are soft.
- Set aside.
Buttermilk Ice Cream
- Add heavy cream, sugar and salt to a saucepan, heat until it reaches a simmer, and remove from heat.
- Beat egg yolks and temper with hot cream, whisking the entire time.
- Return mixture to saucepan and cook over low heat until temperature reaches 170˚ F and the mixture coats the back of a spoon.
- Strain through a chinois; add honey, vanilla bean and buttermilk.
- Refrigerate until cold, 4 to 5 hours.
- Pour buttermilk mixture into ice cream maker and process according to directions. Fold in peach compote and serve.