8 oz. mascarpone cheese, room temperature
3 C reduced fat buttermilk
1 C heavy cream
1 C sugar
1/2 tsp. vanilla bean paste or seeds from half a vanilla bean
1/2 tsp salt
4 peaches, peeled and diced
4 T butter
3 T brown sugar
Leave the buttermilk and heavy cream in the refrigerator until ready to use. Chill the beaters and mixing bowl at the same time.
In a saute pan, melt the butter with the brown sugar. Add the peaches and cook until thick and caramelized over medium heat, about 10-15 minutes. Cool completely.
Beat mascarpone cheese until smooth and creamy. Slowly add buttermilk, heavy cream, sugar, vanilla bean paste and salt. Beat just until blended. Add to the container of ice cream maker and process according to manufacturer's directions. Once ice cream has become thick, add in cooled peaches and serve. Note: For a more hardened ice cream, transfer to a freezer safe container and chill in the freezer for about an hour.
Serve with a sprinkle of fresh nutmeg and a cookie if desired.
Keep it cool!
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