Cinnamon Peach Ice Cream

If using fresh peaches, place peaches into a pot of boiling water for NO MORE than 30 seconds. Remove from boiling water and transfer to a bowl filled with ice water; this prevents them from cooking. Remove from the ice water and the peach skins should rub right off.

Slice peaches and put in a bowl. Combine with both granulated and brown sugar, cinnamon, and lemon juice. Cover and refrigerate for at least 2-3 hours or overnight if possible. (If using canned or frozen peaches, use less sugar if they are preserved in a syrup or sugar.)

Once peaches have been macerated, put about 1 ½ cups of the peaches in a food processor and puree. (The rest are used at the end.) In a large bowl, combine the heavy cream, buttermilk, vanilla and pureed peaches. Freeze according to your ice cream maker’s directions.

Once ice cream has been formed, add in the remaining non-pureed peach mixture and stir. For a variation, add crumbled shortbread cookies for a peach cobbler ice cream.

Makes about 1.5 quarts.