The more ice creams I’ve made, the more I've come up with new flavors to try, so much so that I have many more ideas than I could ever execute. I knew my Southern relatives would be expecting me to make one of the Southern classics, like fresh peach ice cream. I also love the idea of a tangy buttermilk ice cream, but I didn’t have time to make them both! Instead, I tossed some vanilla ice cream in the blender with buttermilk and sliced fresh peaches to make milkshakes. The result was delectable: smooth, creamy, tangy, and fruity, and perfect for summer. I like the leave it on the chunky side, with hunks of peach and cold ice cream, the sort of milkshake where you need a straw and a spoon. Eitherway, this one’s a keeper!
And may I add that we are past the half-way point of the ice cream challenge (wohoo!). I love coming up with the ideas, but couldn't I get someone else to execute them for me? Because resisting the siren call of a freshly churned ice cream dasher just waiting to be licked is proving to be very difficult. Don't worry, I'm sure I'll regain my strength tomorrow.
Peach-Buttermilk Milkshakes
A quintessential summer treat, I like to leave this milkshake with a few chunks of peaches. Some other good additions include a bit of crystallized ginger or a splash of bourbon.
2-3 peaches, peeled and sliced
1 pint (2 cups) vanilla ice cream, softened
1 cup buttermilk
2 tbl brown sugar
1. Place all ingredients in a blender and blend to desired consistency.
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Hehe, getting sick of ice cream, are we? Don't stop now! You can do it! Almost there!
ReplyDeleteLove the idea of a buttermilk milkshake...mmmmm. You should publish an ice cream cookbook!
uhhm.. im hungry! nice blog!
ReplyDeletewow that looks great! (www.cafepress.com/sportsterr)
ReplyDeleteI haven't seen your blog recently and am impressed by your dedication! I just discovered making ice cream at home and love it. I will definitely have to try some of your flavors - they are all fantastic!
ReplyDeleteAnyway I have a dare: make a vegan ice cream. I was going to give you my fig ice cream recipe but it looks like you have been there done that! I will check up and see how you do...
I'll execute for you! I'd love an excuse to make some ice cream!
ReplyDeleteMercedes, the idea of a spot of bourbon melding with the cold, buttermilk, peachy goodness is absolutely divine. I love this.
ReplyDeleteDeeeeeeeeeeelicious. A perfect summer treat. Thanks for the inspired idea!
ReplyDeleteThis looks & sounds so delicious. I have a brand new blender & have been making various shakes & smoothies every day.
ReplyDeleteThanks for the comments all, I really do think this is a good one, it's going to become a summer staple around here.
ReplyDeletewhatweate- Thank you, I don't think I'll get to a vegan ice cream, but I would encourage vegans/lactose-intolerant people to experiment using soy milk and coconut milk in the recipes. In particular, you can make the coconut sorbet using coconut milk and that would work very nicely.
Brazen tart- really? I might take you up on it :-)
Amanda, Kate, thanks!
Oh- I'm bummed! Maybe next August...
ReplyDeleteIt is strange - I hate coconut but love it as an ice cream base. So delicate and creamy especially when sweetened with maple syrup and flavored with fresh fruit. I think it would work well for many of your flavors. I'm not so sure about soy milk - I have yet to try it.
Oh yes I'm the ultimate buttermilk fan. Since none of that cinnamon custard base and a crunchy honey-walnut swirl came through to my waiting bowl, I think I've got everything for a buttermilk peach smoothie this morning.
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