Peach Buttermilk Ice Cream

John and Wanda Anderson
Print Recipe
Servings 8
Calories 576 kcal

Ingredients
  

  • 1 pkg unflavored gelatin
  • 1 cup sugar
  • 2 cups buttermilk
  • 2 egg yolks beaten
  • ΒΌ tsp salt
  • 2 pints whipping cream
  • 1 Tbs vanilla
  • 2 cups freestone peaches diced

Instructions
 

  • Mix gelatin and sugar in saucepan; stir in buttermilk. Simmer over low heat stirring slowly until gelatin is dissolved. Gradually add hot buttermilk mixture to eggs, stirring constantly. Blend in salt, whipping cream and vanilla.
  • Chill thoroughly.
  • Freeze in a 4 to 6-quart ice cream freezer according to manufacturer's directions.
  • Add peaches after freezing process and before hardening.

Nutrition

Calories: 576kcalCarbohydrates: 35gProtein: 5gFat: 47gSaturated Fat: 28gCholesterol: 217mgSodium: 183mgPotassium: 247mgSugar: 31gVitamin A: 2030IUVitamin C: 3.2mgCalcium: 154mgIron: 0.3mg
Categories: Desserts, Recipes
Tags: 

Author: Robert Loethen