6 ripe medium peaches (2 pounds)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups buttermilk
Bring a large pot of water to a boil over high heat. Add the peaches and cook just until the skins loosen, about 1 minute. (If the skins are stubborn, the peaches aren't as ripe as you thought, so remove them and pare off the skin with a sharp knife.) Using a slotted spoon, transfer to a large bowl of iced water and let stand until cool enough to handle. Discard the skin and pits and coarsely chop the peaches. Transfer to a food processor.
Add the sugar, brown sugar, lemon juice, vanilla, and almond extract and purée. Transfer to a large bowl. Stir in the buttermilk.
Transfer to the container of an ice machine and process according to the manufacturer's directions. Pack the ice cream into an airtight container, cover and freeze for at least 2 hours to allow the ice cream to ripen and harden before serving.
Notes: Use very ripe peaches for this luscious ice cream.
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