Buttermilk Ice Cream
Indulge in the smooth, tangy delight of homemade Buttermilk Ice Cream—a unique twist on a classic frozen treat that’s sure to captivate your taste buds. This recipe combines velvety heavy cream, rich egg yolks, and a splash of fragrant vanilla with the signature tartness of buttermilk, creating a light yet creamy dessert with a slightly tangy edge. Perfectly balanced in sweetness and texture, the custard base is carefully tempered and churned to perfection, resulting in a luscious homemade ice cream that’s irresistibly smooth. Ideal for warm summer days or as an elegant finish to any meal, this buttermilk ice cream pairs beautifully with fresh berries, a drizzle of honey, or crumbly shortbread. Plus, with just six simple ingredients and a few simple steps, you can whip up a batch of gourmet-quality ice cream right in your kitchen.
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Recipe Information
Ingredients
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 2 cups Buttermilk
- 1 teaspoon Vanilla extract
- 4 large Egg yolks
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is steaming but not boiling (about 5 minutes).
In a separate medium bowl, whisk the egg yolks until they are smooth and slightly pale in color.
Slowly pour 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs and prevent them from scrambling.
Gradually whisk the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
Return the saucepan to the stove over medium-low heat, stirring constantly with a wooden spoon or silicone spatula. Cook until the mixture thickens slightly and coats the back of the spoon (about 5 minutes). Do not let it boil.
Remove the saucepan from the heat and pour the custard through a fine-mesh sieve into a large bowl to strain out any small bits of egg that may have cooked.
Stir in the buttermilk and vanilla extract until fully combined.
Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until well chilled.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
Transfer the churned ice cream to an airtight container and freeze for 2-4 hours to allow it to firm up before serving.
Serve scoops of the tangy, creamy buttermilk ice cream on its own or with your favorite toppings.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1032 mg | 344% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 176.8 g | 64% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 174.7 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 653 mg | 50% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
