I’ve made ice cream a few times, including this Buttermilk Peach Ice cream two summers ago. We’re big ice cream eaters in our family and while I don’t get a chance to make homemade ice cream often, it’s worth the effort. I found this recipe because I had a bunch of peaches sitting around that I was afraid would go bad so I was trying to find a new peach ice cream recipe to try. This one roasted the peaches first, so I thought that might be different.

Roasting the peaches is super easy. I washed the peaches and it said you don’t have to worry about taking off the skin so I kept mind on. This meant you could just dice the peaches and throw them on a sheet pan. I’m sure you should have put them in a bowl and added the brown sugar, salt, and butter but I just add these onto the sheet pan. Pop those into the oven for about 20 minutes.

Once the peaches have cooled down a little, you blend them up. I left mine slightly chunky, which I really liked for texture. Taste the puree and if it’s not quite peachy enough you can stir in some peach preserves. We didn’t have any peach preserves and I liked the flavor so I left mine as-is.

For the custard base, heat milk, cream, vanilla, brown sugar, and a pinch of salt until it starts to simmer. In a separate bowl, whisk your egg yolks with more brown sugar until frothy. Then temper the yolks by slowly adding in the warm cream mixture, a little at a time, so you don’t end up with scrambled eggs. Once the yolks are warm, you pour everything back into the pot and stir constantly until it thickens just enough to coat a spoon. This recipe mentioned they didn’t strain the custard but I did and I’m very glad I made that call. I did have a few scrambled egg pieces so very grateful those didn’t end up in my mixture. Let this cool in the fridge fully then you’ll mix it with the peach puree and pour into an ice cream machine and churn.

I initially tried this right out of the ice cream maker just to see how it tasted and I really like the brown sugary flavor and felt like it had a nice peach flavor. While my picture of the final product after freezing for a bit isn’t the best, you can probably tell that it needs to set out for a little bit before you scoop it so it’s a little softer. I really liked the flavor of the ice cream, though of course it wasn’t as strong as it was right after churning. My only dislike was every once in a while I got some of the peach skin and it was just a weird mouth-feel. I’d leave it out next time and I think I’d make this again over the Buttermilk Peach Ice Cream I made a little over a year ago.

Baking Ease	10
Time Spent	9
Taste	9
Visual	10

Recipe Used: Jessie Sheehan Bakes