Buttermilk Ice Cream
This homemade buttermilk ice cream combines the tanginess of buttermilk with the creamy richness of heavy cream, offering a refreshing, smooth, and unique frozen treat. With just a few basic ingredients and a bit of patience, you can whip up this delightful dessert in your own kitchen. This ice cream is not only a lighter alternative to traditional ice cream, but it’s also versatile, allowing you to add your favorite mix-ins or experiment with flavors.
Equipment
- Ice Cream Maker – 1 unit
- Large Mixing Bowl – 1 unit
- Whisk or Electric Mixer (1 unit)
- Measuring cups and spoons (1 set)
- Freezer-Safe Container – 1 unit
Ingredients
- 1 cup Whole Milk
- 2 cups Heavy Cream
- 1 cup Buttermilk
- 3/4 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
Instructions
Prepare the Ice Cream Base
- In a large mixing bowl, combine the whole milk, heavy cream, buttermilk, sugar, and vanilla extract. Whisk or use an electric mixer to blend until the sugar is fully dissolved and the mixture is smooth.
Churn the Ice Cream
- Pour the prepared mixture into an ice cream maker. Follow the manufacturer’s instructions and churn for about 20-30 minutes, or until it reaches a soft-serve consistency.
Freeze the Ice Cream
- Once churned, transfer the ice cream to a freezer-safe container and spread it evenly. Cover with plastic wrap to prevent freezer burn and seal with a lid. Freeze for at least 4 hours or until it reaches a firm consistency.
Serve and Enjoy
- Before serving, allow the ice cream to sit at room temperature for a few minutes to soften slightly for easier scooping. Serve and enjoy in bowls or cones.
Notes
- Optional Mix-ins: Feel free to add chocolate chips, fruit purees, or chopped nuts toward the end of churning for added flavor and texture.
- For a sweeter ice cream: Adjust the sugar according to your preference or experiment with honey or maple syrup as a sweetener.
- Churning Alternatives: If you don’t have an ice cream maker, pour the base into a shallow dish and freeze. Stir every 30 minutes for the first 2-3 hours to prevent ice crystals and achieve a smoother texture.
- Storage: Store leftover ice cream in an airtight container for up to 2-3 weeks. Let it soften slightly before scooping if it becomes too hard.