Buttermilk Peach Ice Cream

Yield: 2 1/2 quarts, 8 to 10 servings

Ingredients

• 1 cup granulated sugar
• 1 envelope unflavored gelatin
• 2 cups buttermilk
• 2 beaten egg yolks
• 4 cups light cream
• 1 tablespoon vanilla extract
• 2 cups diced fresh peeled peaches or 2 (1 pound) cans peaches, drained and diced

Instructions

1. In saucepan, combine sugar and gelatin; gradually stir in buttermilk. Cook and stir over low heat until gelatin is dissolved.
2. Stir about 1 cup of the hot mixture into the beaten egg yolks; return to hot mixture in saucepan. Cook and stir for 2 minutes.
3. Stir in salt, light cream and vanilla extract. Chill.
4. Add peaches.
5. Freeze in 4 or 5 quart ice cream freezer.

Attribution

Posted by Darlene at Recipe Goldmine 1/26/2002 5:37 am.