Peach Buttermilk Ice Cream
eMeals Plan: dessert
  • 2 ½ pounds ripe peaches, divided
  • ¾ cup granulated sugar, divided
  • ½ cup packed light brown sugar
  • 1 ½ tablespoon fresh lemon juice, divided
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 cups buttermilk
  1. Peel peaches, halve, and remove pits. Place 2 pounds of the peaches in a food processor and coarsely chop.
  2. Add ½ cup granulated sugar, brown sugar, 1 tablespoon lemon juice, vanilla extract, almond extract, and buttermilk; puree.
  3. Pour into a large bowl, cover, and chill one hour.
  4. Coarsely chop remaining ½ pound of peaches.
  5. Place in a medium bowl, and gently toss with remaining ¼ cup granulated sugar and ½ tablespoon lemon juice.
  6. Chill until buttermilk mixture is ready to use.
  7. Add chopped peach mixture to buttermilk mixture, and pour into an ice cream freezer.
  8. Freeze according to manufacturer’s instructions.
  9. Store leftover ice cream in an airtight container in the freezer up to 1 week.
Recipe by The eMeals Blog at