My peach friends are blackberries and blueberries.
Do we ever get tired of ice cream? When it is hot as blazes here in Texas, ice cream is the only thing that will cool you down short of jumping in the swimming pool.
While Blue Bell was taking their break in the ice cream making business, I wouldn’t buy any other brand. If it is not Blue Bell, then I’m going to make my own. And, even when it started showing up on the shelves again, I only wanted to buy their “light” because to me that is their best.
While visiting for a few days in New Orleans recently we were at the World War II museum (great museum) and decided that we could walk to Willa Jean’s for lunch (I thought it was rather a long walk 🙂 ). Wonderful lunch and I will be making a sandwich (sort of) that I had but for dessert we shared their cornbread bread pudding with bourbon and buttermilk ice cream. I didn’t want to attempt the cornbread pudding because it seems a little heavy to be making in the summer. So, I decided to make a buttermilk ice cream with bourbon fruit on the side. Yum, yum. Maybe I’ll do the cornbread bread pudding in the fall when it starts to cool down a bit.
It’s really hard to find full fat buttermilk these days. I remember the buttermilk my grandfather use to make and it was kind of chunky and would have been perfect for this ice cream. I could only find low fat; but, if you can find a cultured or Bulgarian style buttermilk, then buy that.
What are your favorite flavors of homemade ice cream? I’ve been thinking of maybe trying a pina colada recipe. I think you can throw anything into an ice cream machine and have a great quick dessert. And, you don’t even have to do a custard base when making ice creams. Check out my ice cream recipes in the dessert section. I love my black walnut, coconut almond, and salted caramel; in fact, I love all of the ones I have put on the blog or they wouldn’t be here. Try and see how many of my ice cream recipes you can make through this summer and if you do make any of them, please leave a note in the comment section.
BLAST FROM THE PAST: Pimento Cheese Bruschetta is a quick little appetizer to throw together for a summer party.
Milk, eggs and sugar, all you need for this delicious ice cream.
Separate your egg yolks and save the whites for another use.
Cut the vanilla bean down the center and scrape the seeds out and put in with the milk and sugar. I also put the pod in also.
Put the milk, Half & Half, sugar and vanilla bean (or extract) into a sauce pan and bring to a simmer. Stir until sugar is dissolved.
Slowly pour some of the hot milk mixture into the beaten eggs, whisking and being careful not to curdle the eggs from pour it in too fast.
Beat the eggs for about 3-4 minutes until they start to thicken.
Ladle some of the hot milk into the eggs whisking to keep from curdling the eggs. Whisk in about half of the milk.
Slowly whisk the egg/milk mixture back into the sauce pan. Simmer until it reaches 170° or until it coats the back of the spoon.
Turn off the heat and stir in the buttermilk. Remove from heat.
Pour ice cream mixture into container, cover and refrigerate for 4 hrs. to overnight until very cold. Freeze in your ice cream maker then put into freezer proof container and freeze for 4 hours or more.
Pour into your ice cream maker and freeze according to manufacturers instructions.
Scrape into container and freeze for at least 4 hours or you can serve immediately if you like softer ice cream.
Put the brown sugar, bourbon and vanilla in a small saucepan and cook on medium heat for 2-3 minutes until the sugar has dissolved.
Add in the peaches and cook for 4-5 minutes until the peaches have cooked a little. Remove from heat and cool.
After the peaches have cooled, gently fold in the blackberries and blueberries and stir until everything is coated with the bourbon/sugar mixture.
Serve up the buttermilk ice cream with some of the bourbon fruit on the side. Garnish with mint leaves if you have some.
- 2-3 fresh peaches, peeled and sliced
- 1 c. blueberries
- 1 c. blackberries
- 2 Tbsp. brown sugar
- 2 Tbsp. bourbon or rum
- 1 Tbsp. water
- 1 1/2 c. buttermilk
- 1 c. heavy cream
- 1 c. Half & Half milk (or use whole milk)
- 1 vanilla bean, cut and scraped OR 1 1/2 tsp. vanilla extract
- 3/4 c. sugar
- pinch sea salt
- 3 egg yolks
- For the fruit: Put the 2 tablespoons of bourbon (or rum) in small saucepan with the 2 tablespoons of brown sugar and 1 tablespoon of water. Bring to a simmer and add the sliced peaches. Simmer for about 5-6 minutes until the peaches start to look a little cooked then turn off the heat and cool. Once cooled, add in the blueberries and blackberries and stir to coat then refrigerate until ready to serve.
- For the ice cream: Put the whole milk and the Half & Half into sauce pan along with the sugar, salt, and vanilla bean (I put the pod in also after scraping out the seeds into the pan). Heat this to a simmer for about 10 minutes.
- In a heat-proof bowl, beat the egg yolks with a whisk until they look well blended and slightly thickened. Measure the buttermilk and set aside ready to pour into the mixture at the end of cooking.
- Drizzle some of the hot milk, (a little at a time, slowly, being careful not to curdle the eggs) into the bowl of beaten eggs. Add about half of the hot milk, whisking. Then pour this mixture back into the pan with the remaining milk and cook for about 5-6 minutes until it reaches 170° or coats the back of your spoon.
- Turn off the heat and stir in the buttermilk. Cool to room temperature then refrigerate for 4 hours to overnight.
- Pour the ice cream mixture into your ice cream freezer container and freeze according to the machines directions. This will usually take 15-20 minutes. When frozen, pour into freezer safe containers and put in deep freeze until ready to serve.
- Scoop up some of this delicious ice cream and put some of the bourbon fruit around the edges of the ice cream.