Happiness comes in many forms. Maybe its warm sun on your face and your toes in the sand, or maybe its sharing a laughter-filled conversation with your loved ones. Maybe its the good news you've been waiting to hear.
It can be found in the smallest, simplest moments...like biting into a fresh peach that's so incredibly juicy that you have to strategically stand over the sink to eat it, while juice unavoidably runs down your arms. And you know what? That darn peach is so delicious that it's okay to get a little messy!
After all, it's the little moments that make life so fun.
This Buttermilk Peach Ice Cream certainly put a smile on my family's faces recently. It's the height of peach season around here, and I couldn't help but want to break out the ice cream maker after buying these peachy beauties. I started searching for recipe inspiration online, and I stumbled upon a recipe by one of my favorite fellow bloggers, Homesick Texan.
The ingredients intrigued me. Buttermilk in ice cream?!? Genius! It sounded pretty incredible, so I got to work. I love this recipe for its simplicity. A lot of ice cream recipes are custard-based, which requires eggs and a lot of extra time standing over the stove. This version comes together easily and tastes nothing short of heavenly!
The trick is allowing the peaches to macerate for a few hours along with the cinnamon, sugar and lemon juice. This easy process really concentrates the flavors and takes it up a notch.
Plus, the buttermilk adds a great little twang to the ice cream, which is subtle yet perfect.
Bon Appetit, my friends! Let's all find happiness in the little moments this summer...They're all around us!
Buttermilk Peach Ice CreamAdapted from: Homesick Texan
Ingredients:2 cups cream
1 cup buttermilk
2 pounds (about 6) whole peaches, peeled and sliced (about 2 cups)
3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 tbsp lemon juice
Directions: Toss peeled and sliced peaches with sugar, lemon juice and cinnamon. Cover, refrigerate and let macerate at least for a couple of hours, preferably overnight or all day.
Puree half of the peaches in a blender, and then mix puree with cream, buttermilk and vanilla. Next, roughly mash the remaining peaches with a potato masher and then add them to the cream mixture.
Freeze according to your ice-cream maker’s instructions. Notes: To peel the peaches, place them into a pot of boiling water for 30 seconds, and then transfer them to a bowl filled with ice water to halt the cooking. The skin should rub right off after blanching.
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