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, Rustic Plum Tart or Peach Crumb Pie.
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