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