|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 22g||110%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 0g||0%|
|Total Sugars 30g|
|Vitamin C 1mg||4%|
|*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.|
It may not seem like an obvious choice for ice cream, but buttermilk lends an amazing richness and tangy flavor to this special treat. Buttermilk ice cream happens to be a very clever way to use up leftover buttermilk, too. This buttermilk ice cream recipe will quickly become one of your favorite homemade ice creams, and it's fun to try to stump people's taste buds when you serve it. Have them guess the flavor and see if anyone can figure it out.
This amazing buttermilk ice cream has a flavorful, creamy custard base that is delicious on its own, but tastes even better with a drizzle of honey or maple syrup. Or go even further by adding a with a fruity sauce, some chocolate sauce, or your favorite ice-cream topping. Fresh berries are a lovely complement to buttermilk ice cream, too. Better yet, serve a scoop on top of a slice of apple pie or peach cobbler.
3 cups heavy whipping cream
6 large egg yolks
1 cup granulated sugar
1 cup cold buttermilk
2 tablespoons pure vanilla extract
Steps to Make It
Gather the ingredients.
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.
Remove from heat and stir in the cold, well-shaken buttermilk, and vanilla extract.
Put the mixture in an ice bath or refrigerate the mixture until very cold, about 2 hours.
Freeze in your ice-cream maker following manufacturer's directions.
Transfer to a container and cover tightly. Freeze the ice cream until firm.
Raw Egg Warning
Consuming raw and lightly cooked eggs poses a risk of foodborne illness.
- 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.
- Fold in 1 cup of frozen berries (blueberries are especially good) toward the end of freezing in the ice-cream maker.
- Scoop out some fruit preserves and use them in the ice cream. Add toward the end of freezing.
- Add a tablespoon of lemon, lime, or orange zest to the ice cream during freezing for a citrus tang.
How to Store Buttermilk Ice Cream
Naturally, you want to keep this buttermilk ice cream in the freezer in an airtight container. It can be helpful to place a layer of waxed paper across the top of the ice cream before pressing the lid closed—it can help prevent freezer burn. The ice cream should keep for several weeks.
Can I freeze buttermilk to use later?
Yes, you absolutely can. If you find that this recipe looks interesting to you but you can't make it immediately, you can freeze buttermilk for up to three months past its best-by date. Simply defrost it in the fridge, give it a good shake, and use as directed in this or any other recipe that calls for it.