When the peaches are at their peak, I use them in as many ways as I can think of; peach pies, cobblers, grilled with raspberry sauce, stuffed and baked with almond cookie crumbles, and of course Peach Ice Cream. Here's my favorite;
adapted from Rick Rodgers.
Buttermilk Peach Ice Cream
6 ripe medium peaches (2 pounds)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups buttermilk
Peel the peaches:
Bring a large pot of water to a boil over high heat. Add the peaches and cook just until the skins loosen, about 1 minute. You don't want to cook the peaches, only scald the skin. (If the skins are stubborn, the peaches aren't as ripe as you thought, remove them and pare off the skin with a sharp knife.)
Using a slotted spoon, transfer to a large bowl of iced water and let stand until cool enough to handle. Discard the skin and pits and coarsely chop the peaches.
Transfer to a food processor. Add the sugar, brown sugar, lemon juice, vanilla, and almond extract and process as you like. I prefer to keep the peaches chunky, some like it perfectly smooth. Transfer mixture to a large bowl. Stir in the buttermilk. Pour into the container of an ice cream machine and process according to the manufacturer's directions.
Pack the ice cream into an airtight container, cover and freeze for at least 2 hours to allow the ice cream to ripen and harden before serving. Notes: Use very ripe peaches for this luscious ice cream.
You can make it in the freezer if you wish. (The texture will not be as fine and smooth, but it will taste fine.)
Freeze a 13 X 9-inch metal baking pan in the freezer for 15 minutes. Pour the peach-buttermilk mixture into the pan. Freeze until the sides are beginning to freeze solid, about 1-1/2 hours, depending on your freezer. Using a large metal spoon, stir the icy edges into the rest of the peach mixture. Continue freezing, stirring whenever the sides get icy, until the entire mixture is semi-frozen and mushy, about 5 hours total freezing time. Serve immediately. For a smoother texture, transfer to a food processor and puree, then return to the pan and refreeze until semi-solid.
Makes about 1-1/2 quarts