Sophisticated Southern Buttermilk Ice Cream
Indulge in a creamy, tangy twist on a classic favorite with this Sophisticated Southern Buttermilk Ice Cream. Crafted with rich heavy cream, whole milk, and a touch of velvety buttermilk, this recipe strikes a perfect balance between luxurious sweetness and a subtle, tangy depth. The silky custard base, made with egg yolks and a hint of vanilla, creates an irresistibly smooth texture that will melt in your mouth. A quick tempering process and gentle stovetop cooking ensure a perfectly thickened custard every time, while an overnight chill and churning in an ice cream maker result in a soft, airy finish. This small-batch recipe serves six, making it the ideal centerpiece for warm Southern evenings or an elegant pairing with cobblers, pies, or other classic Southern desserts. Perfect for ice cream lovers seeking a refined spin on a traditional treat, this buttermilk ice cream promises a rich and refreshing experience with every scoop.
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Recipe Information
Ingredients
- 1 cup Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 1 cup Buttermilk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Fine sea salt
Instructions
In a medium-sized saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Heat over medium heat, stirring occasionally, until bubbles form around the edges, but do not bring to a boil. This should take about 5 minutes.
In a separate medium bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and thickened, about 2-3 minutes.
Slowly ladle about 1/2 cup of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs. Repeat this process with an additional 1/2 cup of the hot cream mixture.
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking to combine.
Reduce the heat to low and cook the custard, stirring continuously with a wooden spoon or silicone spatula, until it thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Do not let the mixture boil.
Once thickened, remove the saucepan from heat and stir in the buttermilk, vanilla extract, and salt until well combined.
Strain the custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Let the custard cool to room temperature, stirring occasionally to prevent a skin from forming.
Cover the custard with plastic wrap, pressing the wrap directly onto the surface, and refrigerate for at least 4 hours or overnight until thoroughly chilled.
Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for at least 2-3 hours to firm up before serving.
Scoop and enjoy as is, or pair with your favorite Southern dessert!
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 29.2 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 108 mg | 8% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 121 mg | 3% | |
*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.
