Peach Cobbler Buttermilk Ice Cream

So I woke up more tired than usual this morning. Let’s face it I have been pretty restless during the nights where we’re supposed to be peacefully dreaming. Nope, not me, I guess too much thinking will do that you.

But I hate {it actually makes me feel lazy} when I wake up, and the only thing your body can manage is turning to your pup and cuddle. I was ready to get up, but made the wrong decision of turning the other direction and dozing off for another hour. My body screamed “please don’t do anything” and well I just couldn’t muster up the energy to even try.

I sat, cleaning my leather purse that had been stained {Apparently nail polish remover is supposed to work…well it did for the most part, at least it still looks new} and chatted with my best friend for another hour or so.

I’m bored again….still no energy…feeling a bit of gluttony coming over me.

Okay, let’s make ice cream!I’ll be the first to admit that I’ll turn down a recipe if it requires buttermilk, unless its one of my favorite almond cakes. It’s not that I don’t like it, I just hate always getting stuck with practically a full quart only to let it wastefully go bad. Aside from my classic vanilla cake and pancakes, buttermilk isn’t one of those ingredients that I can sit down and create countless recipes. I couldn’t let this happen yet again. I’ve been over due for a new ice cream recipe for my ice cream making capade, so why not. I’ve never had or heard of it, and if I failed at least I didn’t allow myself to let the buttermilk go to waste again. Ripened peaches…unused cobbler biscuit dough….perfect! Turn a classic summer dessert into it’s frozen version and so the Peach Cobbler Buttermilk Ice Cream was created.This ice cream is all things sweet and sour. The buttermilk’s deep tart flavor enhances the warm sweetness from the peaches. My taste buds couldn’t have been more confused, one moment they were tasting ripened summer peaches the next silky buttermilk and every so often they’d pick up the taste of hearty biscuits. I have a new found appreciate for buttermilk and the flavor profile it possesses; it’s far more rich than pancakes or biscuits. Milk’s dairy cousin can stand on its own in the flavor world. Fruit ice creams can be overly sweet sometimes, but this one was the perfect balance. Top it with fresh peach slices and homemade granola…now we’re talking!

Peach Cobbler Buttermilk Ice Cream

Ingredients {Makes 1 quart}

5 large – Egg Yolks

3/4 cup – Granulated Sugar

1 1/2 cups – Heavy Cream

1/2 cup – 1% Milk

1 – Cinnamon Stick

1 cup – Buttermilk

1 teaspoon – Pure Vanilla Extract

For the Peaches

1/4 cup – Dark Brown Sugar {packed}

1 tablespoon – Unsalted Butter

4 – Peaches {peeled, cored and cut into 1″ chunks}

1 teaspoon – Ground Cinnamon

1/2 cup – Chopped baked cobbler topping or biscuit

Recipe {Adapted from Sweet Cream and Sugar Cones}

Follow the steps, in this Vanilla Ice Cream base recipe using the above ingredients, until you reach the point of refrigerating your base overnight. {This base must be completely cold before adding the buttermilk or else it will break and lose its emulsion, meaning it won’t churn}

Make the peaches, by combining the brown sugar and butter in a skillet over medium heat. Once the butter has melted and begun to bubble, add the peaches and cinnamon. Cool the peaches until they’re softened, stirring frequently, and some of the liquid has evaporated {about 10-15 minutes} Set aside, and let cool.

When you’re ready to freeze the ice cream, whisk in the buttermilk and vanilla into the cold base. Combine the reduced peaches and half of the buttermilk base in a blender and puree until smooth. Combine the fruit puree and remaining base into your ice cream machine and freeze according to the manufacturer’s directions. As the ice cream churns, place the container you’ll be using in the freezer. The ice cream is ready once it reaches the consistency of soft-serve, or the paddle creates a distinctive path as it churns. Add the chopped pieces of biscuit in the last-minute of churning or fold in by hand. Enjoy right away or place in your container, and freeze until later.