Peach Buttermilk Ice Cream Float + 5 Frozen Treat Links!



A Good Summer Memory

One sip made me think of you.  Senses exaggerate, eyes dilate, and there I am with you, barely able to see over the wooden ice cream counter.  I request a vanilla ice cream float, knowing you will drink half of it.  I’ll share, but I don’t want to.  You pay the pimple covered, sweaty boy behind the register; your hands tanned and wrinkled smell of gasoline and fresh grass clippings stick to your khaki pants.  Pools of sweat form patterns on your white t-shirt.  The fans overhead move slowly, barely able to cut through the thick, humid, summer air.  We step outside.  The mid-day sun makes herself known and beads of sweat form on our foreheads.  I take a big sip.  You wait patiently.  Bubbles of soda water, now sweet with vanilla ice cream and vanilla syrup, dance on my tongue.  I hand it over and you take a long drink.  Refreshed and energized from a sugar hit, you are ready to head home and finish the yard work.  I grab the spoon sticking out of your pocket and finish the remaining sticky sweet vanilla ice cream.  We drive home with windows down, my fingers and mouth still sticky from our perfect summer treat.

This peach buttermilk ice cream float is far from the artificially sweet vanilla ice cream float I shared with my grandfather.  The fresh simple syrup hints at peach and the homemade buttermilk ice cream tastes like cheesecake.  They are natural companions.  The cold sparkling water dilutes the syrup just a bit.  As the creamy, tangy ice cream slowly melts, the sweet bubbles begin to dissipate, but still dance on my tongue.  I take long sips and think of him on that hot summer day.

Peach Buttermilk Ice Cream Float

recipe adapted from Martha Stewart

Buttermilk ice cream barely adapted from Epicurious

Peach Simple Syrup from Minimalist Baker

serves 4-6

Ingredients for Peach Simple Syrup

1 cup sugar

1 cup water

2 ripe peaches thinly sliced, more for serving if desired


In a small saucepan, bring sugar, peaches and water to a boil. Lower the heat and crush the peaches with a wooden spoon to infuse flavor. Stir. After the sugar is completely dissolved, cover and remove from heat. Allow to sit for about 30 minutes. Pour the simple syrup into a bottle, over a fine mesh strainer. You can reserve the peaches for the float or eat them. I ate them immediately.  Refrigerate the simple syrup until ready to use.  It will last, refrigerated, for several days.

Ingredients for Buttermilk Ice Cream

6 large egg yolks

2 cups heavy whipping cream

2/3 cup raw sugar

pinch of Kosher salt

1 cup cold buttermilk

1 teaspoon vanilla extract

1/4 teaspoon cinnamon


Place a metal bowl in the freezer and chill until cold, at least an hour.

Whisk egg yolks in a bowl. Using a large saucepan, mix together cream, sugar, cinnamon and salt. Bring to a simmer, stirring constantly until sugar dissolves.  Slowly whisk half of the hot cream into the egg yolks. Next add the egg mixture to the saucepan. Stir constantly until the custard thickens and can coat the back of a spoon, about 3 minutes. Do not boil! Remove from heat once thickened.

Pour cold buttermilk into cold bowl. Using a fine mesh strainer, pour the custard into the buttermilk and whisk. Add vanilla and whisk. Chill mixture, uncovered, for several hours, stirring occasionally. (I think it is best to chill this overnight so it is super cold for your ice cream maker.)

Process custard according to your ice cream maker’s instructions. Store ice cream in air-tight container overnight before serving. If you can’t wait that long the ice cream will be more like soft serve. Enjoy!

Peach Buttermilk Ice Cream Float


1/3 cup of peach simple syrup

2 scoops or about 1/2 cup of buttermilk ice cream

Sparkling water

Fresh peach slices, optional


Add 2 scoops of ice cream to a glass. Pour in peach simple syrup, followed by sparkling water. Serve immediately with a spoon and straw. Enjoy!

5 Frozen Treat Links!

For a frozen sweet treat with an adult kick, check out Heather Christo’s bourbon vanilla root beer float and Foodie Crush’s boozy blueberry float.

Looking for a vegan option?  Head to Edidble Perspective for a vanilla bean cashew cream milkshake.  Then check out What’s Cooking Good Looking rhubarb milkshake. Decisions, decisions…

I made a roasted strawberry and rhubarb frappe that was a huge hit last year.  If you missed it, you can find the recipe here.


Blueberry Chocolate Chip Ice Cream + 5 Must Try Ice Cream Recipes!


My birthday was last month and Bubba gave me an ice cream maker. I usually give him a couple of gift ideas when my birthday rolls around. My first idea was a full day of peace and quiet. My second suggestion was this ice cream maker. I guess he knew a full day of peace and quiet wasn’t realistic with three kids, six and under. When I opened the ice cream maker I felt excited and anxious to try one of the million recipes for frozen sweets I see on Pinterest. Then my excitement turned into fear. Make ice cream? Why not just call it a day and buy some Breyer’s. Ice cream sounds complicated. My grandmother made ice cream. Standing in front of the kitchen window, the light highlighting her eyebrows, her wrinkles, her beautiful face, she poured this and that into an ice-cold container, surrounded the container with salt, lots of salt, and churned it. Several, long hours later we ate her delicious, creamy ice cream for dessert. Witchcraft!

Last week I said what the hell, and made ice cream: blueberry chocolate chip ice cream. We received extra farm fresh blueberries in our fruit share and they were incredibly sweet. I quickly googled blueberry ice cream and found an easy, egg-less recipe. I made the base in about 20 minutes, including cooling time and refrigerated it over-night. I churned it for about 30 minutes and popped it into the freezer. The next day, I taste tested my first batch. Creamy, sweet and a bit tart with chunks of chocolate throughout, this was a strong first attempt at homemade ice cream. Bubba and the kids loved it and I learned ice cream making is not witchcraft! Now, I just need to get my hands on my grandmother’s recipes.




Blueberry Chocolate Chip Ice Cream

recipe slightly adapted from Driscoll’s

serves 6-8


1 1/2 cups heavy cream

3 cups fresh blueberries

1 cup sugar

1/8 teaspoons kosher salt

1 cup whole milk

1 tbsp. fresh lemon juice

1 cup semi-sweet chocolate chips, chopped (I didn’t chop my chips enough, so give them a good chop!)


Using a heavy saucepan , set over medium-high heat, combine blueberries, sugar, and salt. Stir occasionally until sugar completely dissolves. Bring to a boil and then reduce heat and simmer for about 10 minutes. Remove from the heat and allow the mixture to cool to room temperature.

Once cool, puree in a blender. Pour puree into a large bowl. Add heavy cream, milk and lemon juice and stir together. Transfer to air-tight container and refrigerate overnight.

Pour base into an ice cream maker and freeze according to manufacturer’s directions.  About 15 minutes before the ice cream is done, add 1 cup of chocolate chips. Continue to process ice cream according to the directions. (I processed mine for about 30 minutes.) Transfer to an air-tight container and freeze for several hours or overnight. (I froze my ice cream overnight and it was perfect the next day.) The ice cream will last frozen in an air-tight container, for up to a week. Enjoy!

5 Must Try Ice Cream Recipes

August is corn season, so why not use some of your sweet summer corn and make sweet corn and black raspberry ice cream! You can the find this creative recipe on Annie’s Eats. Yum!

If you love coconut be sure to check out Edible Perspective’s homemade coconut milk ice cream. It’s vegan, dairy-free and promises to change the way you look at vegan ice cream. I’m fascinated!

Looking for a sweet and savory ice cream? Check out The Tart Tart’s recipe for honey thyme ice cream. I can’t wait to try this!

Bubba loves chocolate chip cookies and ice cream. I might need to make this ice cream for him very soon!

Bon Appetempt is one of my favorite blogs. Amelia is so funny and I love recipes. I also love blackberries, so her blackberry ice cream recipe is on my must make list!