Buttermilk Ice Cream
Prep time
Cook time
Total time
Creamy and decadent, this old-fashioned buttermilk ice cream is refreshing with a slight tang reminiscent of cheesecake.
Recipe type: Dessert
Cuisine: American
Serves: 8
  • 2 cups heavy cream
  • 1¼ cup sugar
  • 6-12 egg yolks
  • 2 cups buttermilk
  • 2 teaspoons vanilla
  • Pinch of salt
  1. Combine the cream and one cup of sugar in a heavy sauce pan and bring to a simmer over medium heat.
  2. In the meantime, whisk egg yolks and remaining ¼ cup of sugar in a separate bowl and set aside.
  3. Remove the cream mixture from the heat and slowly drizzle into the yolk mixture, whisking continuously to prevent the eggs from scrambling. This is called tempering the eggs. Continue until the cream mixture is fully incorporated into the yolk mixture.
  4. Return to the pan, and cook over medium-low heat until the mixture is thick enough to coat the back of a spoon, stirring constantly.
  5. Strain the mixture and whisk in the buttermilk, vanilla, and salt.
  6. Cool completely and freeze according manufacturer’s directions.
Recipe by Webicurean at http://blog.webicurean.com/2013/07/16/buttermilk-ice-cream/