Buttermilk ice cream

[hazardnc]

I made the butter featured in the Times mag article today with 3 pints of Horizon organic heavy cream (cost $12 for all three), and ended up with about 1 pound 5 ounces of butter and 3 cups of buttermilk.

The Times article's vichyssoise recipe sounds good, but I think I would prefer to make peach ice cream from the incredible South Carolina peaches we are getting. How do I substitute my uncultered buttermilk in an ice cream recipe?

[jgm]

If you go to www.epicurious.com and search for "buttermilk ice cream", there are a few recipes for buttermilk ice cream, a few variations, and one for lemon buttermilk sherbet that I think I'm going to have to try.

If you try any of them, please report back on your results!

[hazardnc]

Thanks for the suggestion. My question is that I don't know what kind of fat content I have in the true buttermilk I have now. Can I use it as a straight substitution for the cultured buttermilk in those recipes? The ice cream won't have a tang from it, I suppose. I guess it's time to experiment?