2 pounds ripe peaches (about 7 medium), peeled and quartered
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 cups buttermilk
1 cup heavy whipping cream
1. Place peaches in a food processor; process until smooth. Add sugars, lemon juice, vanilla and salt; process until blended.
2. In a large bowl, mix buttermilk and cream. Stir in peach mixture. Refrigerate, covered, 1 hour or until cold.
3. Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions, refrigerating any remaining mixture to process later. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2 to 4 hours or until firm. Let ice cream stand at room temperature 10 minutes before serving.
Prize Winning Recipe
TOTAL TIME: Prep: 15 min. + chilling Process: 30 min./batch + freezing
YIELD: 2 quarts.
1/2 cup: 137 calories, 6g fat (4g saturated fat), 22mg cholesterol, 75mg sodium, 20g carbohydrate (19g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.