How about some ice cream? When I started thinking about making buttermilk ice cream, I remembered seeing a booth at the Farmer's Market last weekend selling baskets of gorgous peaches. Because buttermilk is a bold flavor I thought the peaches would make a nice sweet addition to help soften it.
This was all very exiting because I've never made homemade ice cream before. It was an adventure and I learned a couple of things that I put down in the notes. But it was all worth the effort.
I highly recommend a scoop or two of buttermilk peach ice cream topped with some Kirsch, Creme de Cassis or homemade raspberry cordial.
Buttermilk Peach Ice Cream
6 egg yolks, room temp
3/4 cup sugar
1 cup heavy cream
2 cups buttermilk, cold
1 large peach, peeled and small chopped (approx 1 cup)
In a medium size bowl, blend the sugar and egg yolks. Set aside.
Either ice down the mixture (using an ice bath) or pour into a non-reactive container and refrigerate until completely cooled.
Despite the fact I was using an ice cream maker, I did not let my mixture cool down enough so even after 40 minutes of spinning in the container, my ice cream didn't freeze up properly. I resorted to finishing up with a non-ice cream maker method.
Put your mixture in a freezer-safe container, best to find one that is shallow so that you have more freezing surface. About 30-40 minutes after you put the mixture in the freezer, take it out and spoon it around. The edges will have started freezing but spooning it around incorporates the not-yet frozen parts. Do this 2 or 3 times before leaving overnight and it will be ready to serve the next day.