Creamy Southern Buttermilk Ice Cream

Buttermilk Ice Cream
Buttermilk Ice Cream. Photo: Diana Rattray
Ratings (13)
  • Total: 17 mins
  • Prep: 10 mins
  • Cook: 7 mins
  • Yield: 1 Quart (8 servings)
Nutritional Guidelines (per serving)
472 Calories
36g Fat
30g Carbs
7g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This amazing buttermilk ice cream is a flavorful, creamy custard-based ice cream with the rich and tangy flavor of buttermilk. Serve this fabulous buttermilk ice cream with a fruity sauce or your favorite ice cream topping. Better yet, serve a scoop on top of a slice of apple pie or peach cobbler.

The ice cream may also be made with sour cream instead of buttermilk. If you like add-ins, consider mini chocolate chips or chopped nuts.

This will quickly become one of your favorite homemade ice cream recipes!

Ingredients

  • 3 cups heavy whipping cream
  • 6 large egg yolks
  • 1 cup sugar
  • 1 cup buttermilk (cold)
  • 2 tablespoons vanilla extract

Steps to Make It

  1. In a heavy saucepan, bring the cream to a simmer, stirring frequently. In a medium bowl, whisk the egg yolks with sugar. Whisk about 1 cup of the simmering cream into the egg mixture until well blended; stir back into the hot mixture in the saucepan. Cook, stirring constantly, over medium heat until slightly thickened, about 5 to 7 minutes. Do not let the mixture boil.

  2. Remove from heat and stir in the cold, well-shaken buttermilk and vanilla extract.

  3. Put the mixture in an ice bath or refrigerate the mixture until very cold, about 2 hours.

  4. Freeze in your ice cream freezer following manufacturer's directions.

  5. Transfer to a container and cover tightly. Freeze the ice cream until firm.

  6. Makes about 1 quart of ice cream.

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