Creamy Southern Buttermilk Ice Cream

Buttermilk Ice Cream
Buttermilk Ice Cream. Photo: Diana Rattray
Ratings (15)
  • Total: 17 mins
  • Prep: 10 mins
  • Cook: 7 mins
  • Yield: 1 Quart (8 servings)
Nutritional Guidelines (per serving)
472 Calories
36g Fat
30g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 Quart (8 servings)
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.

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!

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. 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.

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

  4. Freeze in your ice cream freezer following manufacturer's directions.

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

  6. Makes about 1 quart of ice cream.

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