Creamy Southern Buttermilk Ice Cream

Creamy Southern Buttermilk Ice Cream

The Spruce / Julia Hartbeck

Prep: 10 mins
Cook: 7 mins
Total: 17 mins
Servings: 8 servings
Nutrition Facts (per serving)
472 Calories
36g Fat
30g Carbs
7g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 472
% Daily Value*
Total Fat 36g 46%
Saturated Fat 22g 110%
Cholesterol 217mg 72%
Sodium 100mg 4%
Total Carbohydrate 30g 11%
Dietary Fiber 0g 0%
Protein 7g
Calcium 112mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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. 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. Gather the ingredients.

    Creamy Southern Buttermilk Ice Cream ingredients

    The Spruce / Julia Hartbeck

  2. In a heavy saucepan, bring the cream to a simmer, stirring frequently.

    In a heavy saucepan, bring the cream to a simmer

    The Spruce / Julia Hartbeck

  3. In a medium bowl, whisk the egg yolks with sugar.

    In a medium bowl, whisk the egg yolks with sugar

    The Spruce / Julia Hartbeck

  4. Whisk about 1 cup of the simmering cream into the egg mixture until well blended.

    cream and egg mixtures combined in a bowl

    The Spruce / Julia Hartbeck

  5. 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.

    custard mixture cooking in a saucepan

    The Spruce / Julia Hartbeck

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

    custard mixture cooling in a saucepan

    The Spruce / Julia Hartbeck

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

    custard in a bowl

    The Spruce / Julia Hartbeck

  8. Freeze in your ice cream maker following manufacturer's directions.

    ice cream in an ice cream maker

    The Spruce / Julia Hartbeck

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

    Creamy Southern Buttermilk Ice Cream in a container

    The Spruce / Julia Hartbeck

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Recipe Variations

  • 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.