Peach and Brown Sugar Buttermilk Ice Cream
2 tablespoons unsalted butter
4 ripe peaches, peeled and chopped
1/2 cup brown sugar
2 tablespoons Captain Morgan Original Spiced Rum
1 cup 2% buttermilk
2 cups heavy cream
1/4 teaspoon salt
1 1/2 teaspoons vanilla
In a medium saucepan, melt the butter over medium heat. Add the peaches, brown sugar and rum; cook, stirring occasionally, for about 5 minutes until the peaches release their juices and the sugar is dissolved. Using a slotted spoon, scoop out half of the peaches into a container and set aside.
Pour the remaining peaches along with the liquid from the pan into a blender and puree until smooth. In a large bowl, whisk together the pureed peach mixture with the buttermilk, cream, salt and vanilla. Stir in the reserved caramelized peaches. Refrigerate mixture overnight, or until very well chilled.
Churn mixture according to the manufacturer’s instructions of your ice cream maker.
Yields almost 2 quarts.
Recipe from Curly Girl Kitchen