Buttermilk Ice Cream has a tangy and luscious flavor that is unforgettable.
Sure, the weather is changing and there’s a chill in the air. But, in my opinion, it’s never too cold for ice cream. Especially if it’s eaten along side a warm piece of pie or cake.
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 it 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. The tangy yet rich flavor is absolutely addictive and it pairs perfectly with my Apple Upside Down Cake or Rustic Plum Tart.