Buttermilk Ice Cream

Buttermilk Ice Cream is tangy, sweet and refreshing. It’s wonderful on it’s own, but it also tastes amazing when paired with fruit compote (strawberries and blueberries, especially)! If you sometimes find traditional ice creams too sweet, this might be the perfect dessert for you. Tart buttermilk balances the sugar, while vanilla provides that familiar, woodsy-sweet aroma. The results are exotic yet classic. You’re going to love this buttermilk ice cream recipe! 

Buttermilk ice cream in aluminum cups, next to small silver spoons.

Ice cream is one of my favorite things to make from scratch, and this year my homemade frozen desserts got a serious upgrade. I am so excited!

For years I used a typical commercial ice cream machine, with a bowl that needed to be pre-frozen so it could work its magic. During hot summer months, I made homemade ice cream so often that the bowl was always taking up space in my freezer.

Not anymore! After doing a bit of research, I decided to treat myself. I’m now the proud owner of a Whynter 2.1 Quart Ice Cream Maker.

This machine is heavy, it’s practically the size of a microwave, and it’s expensive. Most people don’t need it, just like most people probably don’t need a Vitamix blender (which I use all the time, but again, this is my job).

The reasons I decided to purchase the Whynter ice cream machine:

  • It makes just over two quarts of ice cream at once. That’s a lot!
  • I don’t need to freeze the bowl before using. This is huge for me. I’m a full time food blogger and freelance recipe developer. I need my freezer space.
  • The ice cream base can go directly from the stove top into the machine. No need to chill for several hours in the refrigerator.

These reasons made this purchase a no-brainer for me, but unless you regularly prepare homemade ice cream, I don’t recommend this type of investment for obvious reasons.

Since practically no one will be using this type of machine to prepare my recipe, I’ve included instructions that will work with a standard machine. Please note that this recipe yields more than one quart, so if you have a small machine, you may need to churn the ice cream in two batches.

Now on to the recipe.

Will this buttermilk ice cream recipe work with homemade buttermilk?

I do not recommend using homemade buttermilk with this ice cream recipe. Homemade buttermilk substitutes are intended to be used in baked goods only.

Buttermilk substitute curdles, and you don’t want grainy ice cream (at least, I don’t). Commercial buttermilk is smooth and creamy.

Just like this ice cream.

Looking For More Buttermilk Recipes?

Reader favorites include homemade Bailey’s Ice Cream, Cookies and Mascarpone Cream Ice Cream, and Horchata Ice Cream!

Buttermilk Ice Cream Recipe
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Buttermilk Ice Cream

5 from 6 votes
Buttercream Ice Cream is sweet, tangy, and refreshing. This recipe is wonderful on its own or served with fruit compote!
Course Dessert
Cuisine American, British
Keyword buttermilk ice cream
Prep Time 10 minutes
Cook Time 10 minutes
Inactive Time 2 hours
Total Time 20 minutes
Servings 6 servings (yields approximately 5-6 cups total)
Calories 291

Ingredients

  • 1 1/2 cups half-and-half (or 50% heavy cream + 50% whole milk)
  • 1 tablespoon pure vanilla extract
  • 8 large egg yolks
  • 3/4 cup granulated sugar (5 ounces)
  • 1 1/2 cup buttermilk

Instructions

  • In a medium-sized saucepan, bring the half-and-half and vanilla to a gentle simmer over medium heat. Meanwhile, vigorously whisk together the egg yolks and sugar in a large bowl.
  • Once the cream is simmering, turn the heat to low. Slowly pour the liquid into the yolks while whisking to temper the eggs.
  • Pour the mixture back into the saucepan, and continue stirring in a figure 8 motion until the sauce thickens slightly and coats the back of the spatula, around 3-5 minutes. Remove from the heat and stir in the buttermilk.
  • Transfer to a clean bowl and cover, placing plastic film directly against the surface of the liquid to prevent a skin from forming, and chill until the mixture is cold, then prepare in an ice cream maker according to manufacturer instructions.

Notes

This recipe will work with either whole or park-skim buttermilk. Make sure to shake the bottle before using if the liquid appears separated. I do not recommend using homemade buttermilk for this recipe, which curdles. Use a commercial version instead, which is more stable and smooth.
  
Please note that this recipe yields more than one quart, so if you have a small machine, you may need to churn the ice cream in two batches.

Nutrition

Calories: 291kcal | Carbohydrates: 31g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 274mg | Sodium: 99mg | Potassium: 184mg | Sugar: 28g | Vitamin A: 12.8% | Vitamin C: 0.7% | Calcium: 16.2% | Iron: 3.7%

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Buttercream Ice Cream is sweet, tangy, and refreshing. This buttermilk ice cream recipe is wonderful on its own or served with fruit compote!

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Recipe Troubleshooting

For immediate help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations sent to this email will be ignored.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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