|Nutritional Guidelines (per serving)|
|Servings: 1 Quart (8 servings)|
|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.
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!
- 3 cups heavy whipping cream
- 6 large egg yolks
- 1 cup sugar
- 1 cup buttermilk (cold)
- 2 tablespoons vanilla extract
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 freezer following manufacturer's directions.
Transfer to a container and cover tightly. Freeze the ice cream until firm.
Makes about 1 quart of ice cream.
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