I have fond memories about peaches as a kid. My favorite candy flavor was peach, mostly because of the flavor, a little because I loved pink. I love their juiciness, and I would naturally wait until the last minute to eat them when the skin becomes soft and mushy. And most of all, peaches still have their seasons. They aren't like bananas or apples in the way that you can get them all year round. I always look forward to the summer each year because that's when white flesh peaches would hit the grocery stores. Something about their seasonality makes me miss them and appreciate them even more. So while you can still find them in the stores, please go make this ice cream, and you can enjoy them for a while until you finish the entire batch... for Anthony and I, that's about 2 weeks ;)
Peach Buttermilk Ice Cream
2 cups heavy cream
1 cup sugar (1/2 cup sugar x 2)
1/8 teaspoon fine sea salt
6 large egg yolks, beaten with a fork
2 pounds of peaches
1/2 cup buttermilk
Pit and dice the peaches. Simmer the fruit with 1/2 cup of sugar until the peaches become soft. Purée in a food processor.
In a double boiler, heat the heavy cream and 1/2 cup of sugar until the sugar dissolves. Slowly add the cream mixture into the yolk while whisking until a third of the mixture is used. Pour the yolk + cream mixture into the left over cream mixture (in the double boiler) while whisking. Turn the heat back on to medium-low heat and stir constantly with a wooden spoon. When you feel the mixture thicken, draw a line through the mixture on the back of the spoon, and take off from heat when the mixture doesn't run. Let chill and strain.
Combine the peaches, strained custard, and buttermilk in a tupperware and chill overnight. Churn the ice cream!