Buttermilk ice cream goes perfectly with berries, peaches, and other summer fruits. It's also a great way to make any pie or tart "à la mode." It's refreshing and has a slightly lemon-y cheesecake flavor.
This version has a somewhat light texture. For a heavier, premium ice cream feel simply decrease the amount of buttermilk to 1 cup and sugar to 1/2 cup.
Cook Time: 15 minutes
Total Time: 15 minutes
- 1 cup heavy cream
- 6 egg yolks
- 3/4 cup sugar
- 2 cups buttermilk
- Bring the cream to a boil in a small sauce pan. Meanwhile, in a medium bowl, whisk the egg yolks and sugar together until the mixture turns a pale yellow and thickens up enough so ribbons will sit on the surface for a minute when you lift the whisk out.
- When the cream boils, slowly pour it into the egg mixture, whisking constantly. Return the mixture to the pan and cook, stirring constantly, over medium-low heat until it becomes thick enough to coat the back of a spoon (you can run your finger across the back of the spoon and leave a track). You may be tempted to turn up the heat to make this happen faster; try to avoid that temptation.
- Pour the mixture into a clean bowl and stir in the buttermilk. Cover and refrigerate until chilled, about an hour and up to overnight. (You can speed up chilling by setting the bowl in a large bowl that's full of ice.)
- Freeze in an ice cream maker or use this How to Make Ice Cream Without an Ice Cream Maker method.
Makes 1 quart Buttermilk Ice Cream.