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Old Fashioned Peach Buttermilk Ice Cream ~ this is the classic stuff you remember from childhood, made with fresh ripe peaches and a touch of buttermilk!


one quart

Total time

0 minutes





  1. Peel and give the peaches a rough cut. I like to use a serrated peeler to do the job, the small sharp 'teeth' make easy peeling of soft ripe peaches. Put the peaches into a food processor and process until smooth.
  2. Blend the buttermilk, peaches, lemon juice and extract together and set the bowl in the refrigerator.
  3. Whisk together the egg yolks in another bowl
  4. Stir together the cream and the sugar in a small saucepan, and heat just until it's too hot to hold your finger in. Drizzle a little of the hot cream, maybe about 1/2 cup, into the egg yolks, while whisking briskly,
  5. Then slowly pour the egg yolk mixture into the hot cream, whisking constantly. Put the pan back on the heat and cook, stirring constantly, until it thickens and coats the back of a spoon. Don't bring it all the way to a boil.
  6. Let the custard cool just a little bit, and then pour it through a mesh strainer into the buttermilk and peach mixture. I like to set the bowl in another bowl full of ice to cool the mixture down more quickly.
  7. Once it has cooled, cover and set the ice cream mix in the refrigerator to chill completely.
  8. Process the mixture according to your ice cream maker's instructions.
  9. View the recipe instructions at The View From the Great Island

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