Recently I stumbled upon this concoction that has become our favorite desert. It is incredibly easy to make and tastes delicious. I know many people don’t think buttermilk is edible if it’s not baked in something, but I use it in all kinds of things, such as adding it to a cream sauce for a little tartness. We usually have it around for pancakes, scones, or biscuits (though sometimes we substitute yogurt and milk in a pinch). It’s fairly cheap in the half-gallon cartons, so we hate to buy the little containers that are nearly as expensive, and therefore we often have some I want to use before it gets too old for anything but baking.
That’s all prelude to explain why I decided to try making a frozen dessert with it. We didn’t have yogurt, and I didn’t have the time or energy to make ice cream, but we did have lots of peaches that needed to be eaten and lots of buttermilk on hand.
Here’s the recipe:
4-5 fresh ripe peaches (depending on size)
1/2-3/4 C buttermilk
3-4 tablespoons of honey
a dash of salt (optional)
Puree in a blender until smooth. Pour into small 1 quart or 1 pint ice cream maker. We have the kind that you keep in the freezer and crank by hand. Turn the crank periodically for about 20 minutes until frozen. That’s it!
We like this recipe because it’s less fattening and easier than ice cream and it’s less tart than frozen yogurt. It makes enough for 3-4 servings, which is perfect for us. Refreezing usually doesn’t work too well unless you give it time to thaw a little, so we like to make just enough for one night.
Adjust the amounts to your taste and the number of people or size of freezer you have. Try it with different fruits or sweeteners.
Kendall Dunkelberg 