This recipe has a story. The first part is relevant to the recipe. The second part, not so much, but I am going to tell about one of my biggest “feel like an idiot” moments!
A friend of mine told me about an opportunity to be on a local television station’s evening news segment where I could share a recipe and promote my blog. I’ve never done anything like that and it sounded fun, so I agreed to do it. I arrived at the station early to set up and get my nerves together before the show started. A man came in to do another segment and we began to chat. He was promoting a dairy festival in a nearby town and of all things we had quite a nice conversation about buttermilk. (Not something I’ve had a lot of conversations about). He told me that this area of Tennessee has the biggest buttermilk consumption in the country. As it turned out, he was Scotty Mayfield who happens to own Mayfield Dairy which is one of the biggest dairy producers in the Southeast United States. I asked if he’d ever heard of buttermilk peach ice cream and he had not, but seemed quite interested. I had not actually made it, but wanted to give it a try. So that is how this recipe came to be.
Now the second part. As I talked with Scotty Mayfield, another lady came into the kitchen to set up and prep food. Then a man at the station said that the producer needed to speak to me. I went in and she asked who had invited me. I told her and she said that they had no producer by that name. Long story short, I was at the wrong TV station! I had to quickly pack up my food, drive 20 minutes across town to another station where I was supposed to go on live television in 20 minutes! I called and explained the situation, they said come on, and they switched me with another segment so I had extra time to get there. Talk about panic! That was one of the most stressful afternoons that I can remember!
All turned out well. The segment went fine, they have invited me back, and I have a new peach ice cream recipe because of it!
- 2 – 2 1/2 pounds peeled, ripened peaches
- 1 tablespoon lemon juice
- 2 cups buttermilk
- 1 cup whipping cream
- 1/2-3/4 cup white sugar
- 1/2-3/4 cup packed brown sugar
- Pinch of salt
- 1 teaspoon vanilla extract
Peel the peaches and puree in food processor until smooth.
Add the lemon juice.
Mix together the buttermilk, whipping cream, both sugars, salt and vanilla in a mixing bowl.
Pour into an ice cream freezer.
Freeze according to manufacturer’s directions.