Peach Pie Sherbet

The buttermilk gives you just the hint of a buttermilk crust for this pie inspired sherbet. The cinnamon brown sugar peach combination is sure to be a happy substitute on the days its just too hot to bake! As seen on Photograzing!
peach pie sherbet

I am so sick of going away parties. Only because I'm sick of people moving. Stephen moved on Monday. I'm less than thrilled to have to do a long distance stint in our relationship. But to top it off another of my friends, Clarissa, had her going away party. Saying goodbye to two people in one day should be banned. BANNED. You hear me? BANNED.

For Clarissa's going away party I made and brought this sherbet. I had buttermilk in the fridge. Which isn't a surprise. As soon as I make one thing with buttermilk I have to make four more just  to use up the rest of the buttermilk. I keep considering switching to a dry buttermilk, but I digress...I had to think up something for Clarissa using buttermilk, and got to thinking about what would happen if I combined peach juice and buttermilk, and before you knew it, it had turned into a peach pie sherbet.

So here we have it. My peach pie sherbet dedicated to Clarissa, a soon to be Georgia peach!
peach pie sherbet

Peach Pie Sherbet

24 ounces fresh peach juice (about 6 peaches)
1/2 cup sugar
1/2 cup packed light brown sugar
1 teaspoon lemon zest of 1 tablespoon lemon juice
1 1/2 teaspoon vanilla
1 tablespoon cinnamon (Vietnamese or another cassia cinnamon preferably)
2 cups buttermilk

Mix all ingredients together and chill for half an hour in the freezer.

Pour the mixture in an ice cream maker and mix according to manufacturer's instructions.

Pour into a suitable freezing container and freeze for about 1 hour. Allow to stand for five minutes before serving.