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



Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

Reviews (1)

16 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. :)