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Buttermilk Ice Cream


Buttermilk Ice Cream

Buttermilk Ice Cream

Photo © Molly Watson

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


  1. 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.
  2. 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.
  3. 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.)
  4. 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.

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