Buttermilk Ice Cream
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.
I use buttermilk for scones, biscuits, cakes, mashed potatoes, the possibilities are endless (by the way, buttermilk mashed potatoes are insanely delicious).
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.
The tangy yet rich flavor is absolutely addictive and it pairs perfectly with my Apple Upside Down Cake, Rustic Plum Tart or Peach Crumb Pie.
Not much else to say but, bon appetit!
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.
Buttermilk Ice Cream Recipe
Ingredients
- 12 oz buttermilk (1 ½ cups)
- 16 oz heavy cream (2 cups)
- ½ vanilla bean (1 teaspoon vanilla extract)
- 5 large egg yolks
- 6 oz granulated sugar (¾ cup)
- ⅛ teaspoon table salt
Instructions
- Combine12 oz buttermilk and 16 oz heavy 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 5 large egg yolks, 6 oz granulated sugar, and ⅛ teaspoon table 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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In the nearest grocery, You will get only cultured artifical buttermilk, so try to find sweet buttermilk, which you get during the butter production.
These two buttermilks, are completly different.
This buttermilk You are writing about has this tangy and luscious taste, but real sweet buttermilk is completly different and much more tasty. Regards.
If I ever get a chance to taste the real thing, I will.
This sounds super good. My grandmother made buttermilk ice cream for me when I was a kid and I loved it. I look forward to trying this recipe.
Thanks, April. I’m slightly obsessed with buttermilk as an ingredient!