Peach Buttermilk Sherbet

makes 2 quarts

2 pounds fresh ripe peaches, peeled, pitted, and sliced

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 cups buttermilk

1 Tablespoon freshly squeezed lemon juice

1 teaspoon pure vanilla extract

1/8 teaspoon ground cinnamon

pinch of freshly grated nutmeg

pinch of kosher salt

1 Tablespoon peach schnapps

In the bowl of a food processor, add all of the ingredients and purée until smooth.  Using a rubber spatula, scrape down the sides of the bowl and check for any chunks of peach.  Purée again until completely smooth.  Strain the mixture through a fine-mesh sieve set over a large bowl, pressing on the solids.  Cover the strained mixture with plastic wrap and refrigerate until completely chilled, preferably overnight.  Once chilled, place half the mixture into the bowl of an ice cream maker and freeze according to the manufacturer's directions.  Transfer the sherbet to a freezer-safe container and freeze until firm.  Repeat with the remaining peach mixture, making sure the ice cream bowl is frozen before using.  Enjoy! 

Printed from