Is anyone else obsessed with Orange is the New Black? I should say I was obsessed, because
I watched all twelve episodes of the first season in the course of three days when I was on vacation a few weeks ago. The show is based on someone’s real life (!) and features an amazing cast of females with poor Jason Biggs thrown in the mix. In short, a wasp-y woman in her 30s is sentenced to a year in prison because she transported drug money for her girlfriend in her early 20s. She encounters everything from an inmate nicknamed “Crazy Eyes” who calls her “Dandelion” and dubs her her prison wife to That 70′s Show’s Laura Prepon as her sexy ex-girlfriend. It is amazing and because it’s on Netflix, you can watch the series in one go without any ads or breaks. Like I did.
Anyway, on to this recipe for peach swirl buttermilk ice cream. I have to admit, my eyebrows raised a bit when I first saw this ice cream recipe. Buttermilk ice cream? What the what! The buttermilk in this recipe gives it an extra tang that is really refreshing and pleasant. Without turning this into a wine tasting, I felt like this ice cream base is more complex and . Add in peach swirl and it’s absolute perfection. Peaches are at their peak in flavor right now, so go out and grab ‘em and make this recipe ASAP!
Peach Swirl Buttermilk Ice Cream
- 2 cup heavy cream
- 1 cup white granulated sugar
- ¼ tsp of salt
- 8 large egg yolks
- ¼ cup honey
- 4 tsp vanilla
- 2 cup buttermilk
- Peach swirl:
- 4 peaches (about 2 pounds)
- ¼ cup white granulated sugar
- Pinch of salt
- Prepare an ice bath by filling a large bowl with a handful of ice cubes and adding a few splashes of water. Set a slightly smaller bowl inside this bowl and place a sieve or strainer inside. Set aside.
- Heat the cream and sugar over medium heat in a saucepan until it reaches a slight simmer and the sugar dissolves. Remove from heat.
- Whisk the egg yolks together in a medium mixing bowl. Temper the cream mixture by adding ¼ c. of the warm cream mixture to the egg yolks, whisking the entire time. Add the remainder of the cream and whisk.
- Return mixture back to the medium saucepan over low heat. Cook, stirring constantly, until 170-175 degrees F and the mixture thickens enough to coat the back of a spoon.
- Pour the mixture through the sieve into the small bowl of your ice bath. Add the honey, vanilla and buttermilk. Stir constantly until the mixture becomes room temperature.
- Cover the bowl with plastic wrap and transfer it to the fridge for at least 4 hours, until very cold.
- Make the peach swirl: Bring a medium pot of water to a simmer. Add the peaches and blanch for 1-2 minutes. Remove the peaches and let cool slightly. Use a paring knife to remove the skins from the peaches. Chop the peaches and discard the pits. Add the chopped peaches, sugar and salt to a medium saucepan and cook over medium heat for 10-15 minutes, until bubbling and peaches are nearly broken down. Turn off the heat and let cool slightly.
- Transfer the peach mixture to a food processor or blender and pulse until pureed, about 10 seconds. (Make sure to allow a bit of hot air to escape from your blender to avoid a peach explosion!)
- Transfer to a bowl and allow to come to room temperature.
- Churn the ice cream mixture according to your ice cream maker’s instructions. Transfer ⅓ of the mixture to a freezer-safe container, drizzle with about one third of the peach puree. Repeat with the remaining ice cream and peach puree. Make sure the peach puree isn’t too thick, as it tends to freeze with a crunchy ‘popsicle’ texture. Freeze until firm, at least 8 hours.