Cardamom Peach Buttermilk Sherbet

1. In a saucepan over medium heat, bring the peaches, sugar, and honey to a gentle simmer. Turn the heat down to low, cover and cook until peaches are soft, about 20 minutes. Remove the saucepan from heat and let cool 10 minutes. Once cooled, puree the peach mixture in a food processor. You can strain the mixture at this point through a fine mesh strainer if you would like, but I wanted the solids.

2. Transfer the peach mixture to a medium bowl and whisk in the corn syrup, lemon juice, vanilla, salt, cardamom, and cinnamon. Add the buttermilk, milk, and rum. Cover and refrigerate for about 4 hours (or until it is chilled under 40 degrees).

3. Slowly pour the sherbet mixture into your ice cream maker and churn until thickened and delicious, about 25-30 minutes. Transfer to an airtight container and store in your freezer.

Note: Make sure to chill the mixture to the proper temperature, or it won’t churn up nice and creamy, but will instead freeze up icy. Just be patient!