Why You’ll Love this Buttermilk Ice Cream Recipe
When you take a scoop of this buttermilk ice cream, you’re in for a delightful surprise. It’s creamy, invigorating, and has a tangy twist that sets it apart from typical ice cream.
I love how the buttermilk adds a unique depth of flavor, making each bite a delightful experience. The subtle notes of lemon zest and vanilla dance on my palate, enhancing the overall taste.
Plus, it’s a great way to impress friends at gatherings. You won’t believe how easy it’s to make, and trust me, once you try it, you’ll be hooked on this scrumptious recipe!
Ingredients of Buttermilk Ice Cream
When it comes to making buttermilk ice cream, the ingredients are key to achieving that creamy and tangy goodness we all crave. There’s something magical about combining the rich flavors of cream with the zest of lemon and the unique tang of buttermilk.
And let’s be honest, who doesn’t love an ice cream that feels like a rejuvenating summer treat while also being a little bit fancy? So, gather these ingredients and get ready to impress your taste buds!
Here’s what you’ll need to whip up this delightful buttermilk ice cream:
- 6 egg yolks, beaten
- 1/4 cup fresh lemon juice
- 3 cups buttermilk
- 2 cups heavy cream
- 1 1/2 cups superfine sugar
- 1 teaspoon grated lemon zest
- 1 pinch salt
- 1 teaspoon vanilla extract
Now, before you plunge into making your ice cream, let’s chat about some of these ingredients. Using fresh lemon juice is a must; it really brightens up the flavor and gives that nice tang that complements the buttermilk perfectly.
Also, I find that superfine sugar dissolves better, which means your ice cream won’t have those pesky gritty bits you sometimes get. And don’t skip on the vanilla extract; it adds a lovely depth to the flavor profile.
How to Make Buttermilk Ice Cream
Making buttermilk ice cream is an adventure that starts with some simple but delightful ingredients. First, you’re going to want to grab your 6 beaten egg yolks and whisk in 1/4 cup of fresh lemon juice in a small bowl. Set that aside for a moment while you get the creamy goodness going.
In a medium saucepan, combine 3 cups of buttermilk, 2 cups of heavy cream, 1 1/2 cups of superfine sugar, 1 teaspoon of grated lemon zest, and a pinch of salt. Over medium heat, stir this mixture until the sugar dissolves, and then keep stirring until it just comes to a boil. This is the part where you might be tempted to taste it — I mean, who could resist that creamy, tangy aroma? Just try not to burn your tongue.
Once your mixture is bubbling away, you’ll want to temper those egg yolks. This is where it gets a bit fancy. Take a cup of the hot cream mixture and slowly whisk it into your egg yolks. This step is essential because it prevents the eggs from scrambling — and we definitely don’t want scrambled eggs in our ice cream.
Now, return the saucepan to the heat and gradually pour in that egg mixture while whisking like your life depends on it. Bring it back to a boil, and keep whisking until it thickens enough to coat the back of a spoon. If you’re wondering what that looks like, just imagine a creamy hug for the spoon.
Once it’s thickened, strain the mixture into a bowl, cover it with plastic wrap (press it right against the surface to avoid a skin forming), and let it chill in the fridge overnight.
The next day, stir your chilled mixture to blend it up again and then transfer it to your ice cream maker. Follow the manufacturer’s directions — usually, this means churning for about 20-30 minutes until it’s fluffy and just about ready.
Once it reaches that soft-serve consistency, scoop it into a covered container and let it freeze for another 4-6 hours. Then, voilà! You have a delightful batch of buttermilk ice cream that’s perfect for those warm afternoons or just because you deserve a treat.
Honestly, if you can refrain from eating it all in one sitting, you deserve a medal. But no judgment here if you do — I’ve been there. Enjoy!
Buttermilk Ice Cream Substitutions & Variations
If you’re looking to switch things up with your buttermilk ice cream, there are plenty of substitutions and variations to explore.
You can swap out the buttermilk for yogurt for a tangy twist. Want a richer flavor? Try adding sweetened condensed milk instead of some cream.
For a fruity touch, mix in pureed berries or a splash of fruit juice. I love experimenting with different extracts—almond or coconut can add a unique depth.
If you’re feeling adventurous, add a pinch of spice like cinnamon or nutmeg. Each variation can transform your ice cream into a delicious new treat!
What to Serve with Buttermilk Ice Cream
Buttermilk ice cream pairs wonderfully with a variety of accompaniments that enhance its tangy flavor.
I love serving it alongside fresh fruit, like berries or poached peaches, which add a sweet contrast. Drizzling a bit of honey or a fruit compote elevates the experience even more.
For a crunchy texture, crushed cookies or granola make a delightful topping. You might also consider pairing it with a warm dessert, like apple pie or brownies, for a delicious temperature contrast.
Each of these options complements the creaminess, making every scoop a memorable treat you’ll want to savor.
Additional Tips & Notes
Serving buttermilk ice cream with fresh fruit or warm desserts adds a delightful twist, but there are a few extra tips to keep in mind for the best results.
First, always chill your mixture thoroughly before churning; it makes a creamier texture. If you prefer a richer flavor, consider using a higher fat cream.
You can also experiment with adding spices like cinnamon or nutmeg for a unique touch.
Finally, let the ice cream soften for about 10 minutes before serving to enhance its creaminess.
These small adjustments can elevate your buttermilk ice cream to a whole new level!