Buttermilk Ice Cream has a tangy and luscious flavor that is unforgettable. This is not an ice cream flavor you’ll find in the supermarket.
Buttermilk is one of my favorite ingredients. If you don’t have a lot of experience using buttermilk I encourage you to buy a quart and play with it.
Buttermilk is a great baking ingredient because it lends a nice tangy flavor and the acidity tenderizes the crumb.
If you’ve used buttermilk for baking you know that most recipes use just a cup or two. Ice cream a great way to use up the leftover buttermilk. I love to create ice cream recipes with all sorts of dairy products beyond basic milk and cream.
Tips for making Buttermilk Ice Cream:
- You don’t need a special type of buttermilk. I use the low fat buttermilk from my local grocery and it makes a great ice cream base.
- If you don’t have access to fresh buttermilk, powdered buttermilk is your next best option. Mix it according to the directions on the can then proceed with the recipe.
- Don’t allow the buttermilk and cream to come to a full boil. Not only will it boil-over, the buttermilk might curdle.
- I like to steep the vanilla pod along with the seeds for a prominent vanilla flavor.
Now that you’ve made this recipe what should you do with all the extra egg whites? Check out this collection of recipes that use extra whites for some great ideas.
If you love this recipe as much as I do, please consider leaving a 5-star review.
- 1 1/2 cups (12 oz, 360 ml) buttermilk
- 2 cups (16 oz, 470ml) heavy cream
- 1/2 vanilla bean or 1 teaspoon real vanilla extract
- 5 large egg yolks
- 6 oz (3/4 cup, 170g)) granulated sugar
- pinch of table salt
- Combine the buttermilk and cream in a saucepan. Scrape the seeds out of the vanilla bean and add them and the pod to the cream. Heat over medium high just until scalding hot. Do not allow the cream mixture to come to a boil or the buttermilk may curdle.
- While the milk mixture is heating, whisk together the yolks, sugar and salt.
- Whisk the scalding hot milk into the yolks. Return the mixture to the pan and reduce the heat to medium low. Cook the custard, stirring constantly, until it coats the back of a spoon or spatula.
- Strain the mixture into a bowl, cover with plastic wrap and refrigerate for at least 3-4 hours or overnight.
- Run the custard in your ice-cream machine according to the manufacturer's directions. Pack into a container. Place plastic wrap directly on the surface of the ice cream and cover the container with a lid. Freeze 8 hours or overnight.
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