|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 22g||110%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 0g||0%|
|*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.|
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!
- 3 cups heavy whipping cream
- 6 large egg yolks
- 1 cup sugar
- 1 cup buttermilk (cold)
- 2 tablespoons vanilla extract
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 food-borne 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.