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Peach and Buttermilk Sherbet

This dessert celebrates summer's just ripening crop of stone fruits.

  • yield: Makes about 1 quart

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Ingredients

  • 4 large ripe yellow peaches (about 1 3/4 pounds), pitted and quartered
  • 3/4 cup sugar
  • 1/4 cup light corn syrup
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon coarse salt
  • 1 1/2 cups buttermilk
  • 1 cup whole milk

Directions

  1. Step 1

    Bring peaches and sugar to a gentle simmer in a medium saucepan over medium heat. Cover, and cook, stirring occasionally, until peaches are soft, about 20 minutes. Let cool 10 minutes. Puree peaches and their syrup in a food processor. Pass through a medium sieve into a bowl; discard solids.

  2. Step 2

    Whisk together corn syrup, lemon juice, and salt, and pour into peach puree. Whisk in buttermilk and milk. Cover, and refrigerate 30 minutes.

  3. Step 3

    Freeze in an ice cream maker according to the manufacturer's instructions, until thick and creamy, 35 to 45 minutes. Transfer to an airtight container.

Source
Martha Stewart Living, July 2007

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Reviews (1)

  • 17 Aug, 2012

    This was fantastic! I love the tangy flavor of buttermilk ice cream, and it went perfectly with my sweet summer peaches. I used 1 cup of heavy cream instead of the milk, since I had some cream to get rid of, and I think I'd do that again next time. Nothing wrong with a bit of extra creaminess in a sherbet, I think. :)