Caramelized Peach Buttermilk Ice Cream
For peach compote
For buttermilk ice cream
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.
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.
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.
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