1 ½ Cups Native Peaches-peeled, pitted, diced (about 4 peaches)
¾ Cup Granulated Sugar
2 Tbsp. Fresh Lime or Lemon Juice
1 Can Sweetened Condensed Milk (14 oz. can)
1 Cup Heavy Cream
2 Cups Buttermilk
1 tsp. Pure Vanilla Extract
½ tsp. Salt
1 Habañero Chile Pepper- fire roasted, peeled, seeded, finely chopped to a paste
(amount of the hot pepper puree will vary depending on your taste or omit)
Combine the diced peaches, sugar, and lime juice. Let macerate 15 minutes to dissolve the sugar and extract juices from the fruit. Puree in a blender until smooth.
In a large bowl, add the sweetened condensed milk. While whisking, gradually pour in the heavy cream and buttermilk, whisking until smooth. Whisk in the vanilla, salt, and peach puree. Now, add about ¼ of the habañero chile pepper puree, whisking in thoroughly and tasting. Add more as desired balancing sweet with fruit, tangy, and heat.
Freeze in an ice cream machine according to manufacturers directions. Enjoy with diced fresh peaches as a garnish.