buttermilk peach preserve ice cream

Over the weekend I decided to overhaul some of my product shots and create some fancy "scenes" out in the garden. All was going well, the light was just right, the breeze stayed oh, so calm, and my little girlies were frolicking in the lawn playing so nicely together. And then my camera battery died. Dead. As. A. Doornail.

Rather than spoil the lovely summer Saturday with fuming and swearing my head off, I decided to mosey over to the kitchen and make ice cream... peach preserve buttermilk ice cream to be exact. Buttermilk is one of those oft forgotten kitchen staples of yesteryear. In the past year buttermilk has been a personal revelation for me - I use it at any opportunity in baking, and smoothies are a whole new, gut-friendlier experience. When it came to making ice cream, it just seemed like I couldn't believe I hadn't tried it yet. So I did. And the results were delicious.

RECIPE
1 cup heavy cream
2 cups buttermilk
1 cup sugar (I use brown, but white of light brown will do)
1 tsp almond extract
2/3 cup peach preserves
1/2 teaspoon xanthan gum*

Place all ingredients into the chilled tub of your ice cream maker. Let churn until it resembles soft serve ice cream in consistency. Pack into container and freeze for several hours/overnight, until flavors ripen and ice cream hardens.

*Xanthan gum is an all star when is comes to making ice cream. It gives my ice cream a creamy, scoopable consistency that I cannot achieve otherwise. Find xanthan gum here (affiliate link).

photo credit, 1