buttermilk ice cream

1. In a medium bowl, add the granulated sugar and egg yolks and whisk to combine. Set aside.
2. Combine cream, brown sugar, and salt in a medium saucepan. Heat over medium-low heat, stirring constantly, until sugar is dissolved and mixture just begins simmer. Reduce heat to low and whisk about 1 cup of hot cream into the egg yolk mixture. Repeat with 1 more cup of hot cream, whisking vigorously. Return this custard to the saucepan and gently heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 10 minutes. Don’t let it boil.
3. Strain through a fine mesh sieve into a large bowl; whisk in vanilla and buttermilk. Let cool to room temperature. Cover and refrigerate until very cold, at least 4 hours but ideally overnight.
4. Churn in an ice cream machine according to manufacturer’s instructions. Serve as is, with a spoonful of roasted strawberries and peaches, or transfer to an airtight container and freeze until needed.

roasted strawberries and peaches

1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment and set aside.
2. In a medium bowl, toss peaches and strawberries with melted butter, granulated sugar, brown sugar, and salt. Spread out in an even layer on the prepared baking sheet. 
3. Bake, stirring one or twice, until fruit is tender and the juice is syrupy and thick, but not burnt, about 45 minutes.
4. Transfer to a bowl and spoon over ice cream while warm.