Caramelized Peach Buttermilk Ice Cream
For peach compote
  • 4 peaches
  • 1/2cup brown sugar
  • pinch salt
  • 1Tbsp vanilla
For buttermilk ice cream
  • 1cup heavy cream
  • 1/2cup sugar
  • 1/4tsp salt
  • 2Tbsp honey
  • 6 egg yolks
  • 1 vanilla bean
  • 1 1/2cups buttermilk
Peach Compote
  1. 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.
  2. Remove skin as soon as it is cool enough to touch.
  3. Chop fruit.
  4. Heat brown sugar in a saucepan; once it starts to melt, add peaches, salt and vanilla extract.
  5. Cook 10-12 minutes until mixture starts to bubble and peaches are soft.
  6. Set aside.
Buttermilk Ice Cream
  1. Add heavy cream, sugar and salt to a saucepan, heat until it reaches a simmer, and remove from heat.
  2. Beat egg yolks and temper with hot cream, whisking the entire time.
  3. Return mixture to saucepan and cook over low heat until temperature reaches 170˚ F and the mixture coats the back of a spoon.
  4. Strain through a chinois; add honey, vanilla bean and buttermilk.
  5. Refrigerate until cold, 4 to 5 hours.
  6. Pour buttermilk mixture into ice cream maker and process according to directions. Fold in peach compote and serve.

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