This is the latest variation of the Buttermilk Sherbet recipe, and I think it might be the best one yet. I was lucky to find some perfectly sweet peaches at the farmer’s market.
2 cups sliced peeled fresh peaches (to puree)
2 cups buttermilk (I used organic low-fat)
¾ cup agave nectar (or 1 cup sugar)
1 tsp. vanilla extract
1 cup diced fresh peaches (save these to add at the end of churning)
Peel the peaches by cutting an “X” in the bottom and dropping them into boiling water for a minute. Drain and run under cold water to cool, and then pull the peel off. Remove the pit and slice.
Puree 2 cups of peach slices in the food processor and then mix with the next three ingredients. Chill mixture in fridge for one hour. Then put it in the ice cream maker and turn it on.
At the very end, add the 1 cup of diced peaches and churn for one minute more to mix them in.
This summer, Maria I and I made a bunch of lower-fat, lower-calorie frozen desserts. Here are the ones Maria made:
And so far, I’ve made
Strawberry Buttermilk Sherbet
Lemon-Ginger Yogurt Sorbet
Blueberry Frozen Yogurt (not pictured because none of my photos came out, but the recipe came from The Perfect Scoop and was delicious)
And here's another one: Fig Sherbet. It wasn't much to look at (kind of a tan color with little specks of green in it), but the fig flavor was very strong. I used the Strawberry Buttermilk Sherbet recipe but subbed two cups of figs. For fig lovers only!