Buttermilk Ice Cream


Homemade ice cream.  Nothing store bought can ever compare.  Try it and you’ll see what I’m talking about.  I’ve been dabbling with some of my recipes for the ice cream maker this week and one of my favorite flavors to churn is Buttermilk.  It’s such a nice alternative to vanilla and pairs beautifully as the à la mode for fruit pies, cobblers and the yummy Bourbon Apple Crisp recipe I have below.

Ice cream makers for the home have come a long way and you can find a great one for around $50 in any kitchen appliance store.  In my kitchen, I use the KitchenAid ice cream attachment and love it.  But don’t let NOT having this appliance stop you from making these recipes. Chef David Lebowitz has come up with a technique for making ice cream sans appliances.  You can check out his technique on his awesome blog HERE.

Buttermilk Ice Cream

Makes about 1 quart


1 ½ cups heavy cream

¾ cup sugar, divided in half

scant ¼ teaspoon salt

9 large egg yolks

1 ½ cups buttermilk

1 teaspoon vanilla extract


In a medium sauce pot, heat heavy cream, half the sugar and the salt until scalding over medium heat.

In a medium to large bowl, whisk together egg yolks and remaining sugar.

Very slowly temper the hot heavy cream mixture into the egg yolks, whisking constantly so that the eggs don’t curdle.

Return entire mixture to the sauce pot and cook over low heat until the cream is thick enough to coat the back of a spoon.

Strain entire mixture into a large bowl.

Stir in the buttermilk and the vanilla and mix until thoroughly combined.

Cool mixture completely in the refrigerator for at least an hour but as long as (and preferably) overnight so that the flavors can intensify.

Freeze/churn ice cream mixture according to your ice cream maker manufacturer’s directions.

Leave a Comment