- 2 pounds peaches or strawberries
- 3/4 cup brown sugar
- 2 tablespoons lemon juice
- 1 1/2 cups buttermilk
- 1 1/2 cups heavy cream, plus additional for blending
- 1 teaspoon vanilla extract
- Pinch of salt
If using peaches, peel and remove pits; if using strawberries, remove hulls. Roughly chop fruit and combine with sugar and lemon juice. Cover and refrigerate for at least 1 hour and up to 3 hours.
Puree fruit in a food processor until smooth. Mix in buttermilk, cream, vanilla and salt.
Pour mixture into ice cube trays; freeze until solid, about 4 hours.
Combine frozen ice cream cubes and just enough heavy cream to blend in a food processor, working in batches if necessary. Process until smooth, scraping down the sides and breaking up lumps occasionally during the process. Transfer mixture to a container and freeze until firm, 2 to 4 hours.
To peel peaches, cut a small “x” on the bottom of each fruit with a sharp knife. Place peaches in a pot of boiling water for 30 seconds and then transfer to a bowl with ice water. When cool enough to handle, slip or rub off skins.