Creamy Southern Buttermilk Ice Cream

Buttermilk Ice Cream
Buttermilk Ice Cream. Photo: Diana Rattray
  • 17 mins
  • Prep: 10 mins,
  • Cook: 7 mins
  • Yield: 1 Quart (8 servings)
Ratings (12)

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!

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Cherry Chocolate Chip Ice Cream
Maple Walnut Ice Cream​


What You'll Need

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

How 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.
  1. Put the mixture in an ice bath or refrigerate the mixture until very cold, about 2 hours.
  2. Freeze in your ice cream freezer following manufacturer's directions.
  3. Transfer to a container and cover tightly. Freeze the ice cream until firm.
  4. Makes about 1 quart of ice cream.

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Nutritional Guidelines (per serving)
Calories 472
Total Fat 36 g
Saturated Fat 22 g
Unsaturated Fat 9 g
Cholesterol 217 mg
Sodium 100 mg
Carbohydrates 30 g
Dietary Fiber 0 g
Protein 7 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)