Buttermilk Ice Cream
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Designed for an ice cream maker, my buttermilk ice cream recipe starts with a custard base comprised of egg yolks, cream, buttermilk, sugar, and vanilla bean paste. Thick, creamy, and just slightly sour, it’s both an interesting twist on traditional vanilla, and a good way to use up that half-empty bottle of buttermilk at the back of the fridge. I especially love pairing my homemade buttermilk ice cream with fresh berries or warm blueberry compote, but it’s also great with a slice of apple galette, or a big bowl of strawberry rhubarb crisp.
Why Did I Create This Buttermilk Ice Cream Recipe?
Smooth and slightly acidic, you’ll find buttermilk in baking recipes like pancakes, biscuits, shortcake, and soda bread, where the acid helps to activate the baking soda (bicarb of soda) for a light and tender crumb. Although I love making recipes with buttermilk, I find it frustrating that it’s frequently packaged in large quantities when most recipes only call for a small amount. (Also looking at you, tomato paste…) And once it’s open, buttermilk only stays fresh for a couple of days, so I’m forever scrambling for ways to use up the rest before it goes bad. (And I’m definitely not the only one—not kidding, this Reddit post is one of the first things I saw in my home feed this morning!) So after making a batch of buttermilk ranch dressing, I set to work brainstorming ideas for what to do with the leftover buttermilk. Enter this ice cream recipe!
Key Ingredients
- Egg Yolks – You’ll need 70 grams, or the yolks of about four large eggs. Eggs in an ice cream base (often called a custard-based ice cream) act as an emulsifier and give the ice cream a smooth, creamy mouthfeel. You won’t need the egg whites, so save them to make French macarons, coconut macaroons, or a rainbow meringue wreath.
- Buttermilk – Any brand of buttermilk (a cultured dairy product made by fermenting milk with lactic acid bacteria) will work. (If you’re in the US, you might need to buy a big bottle—see below for some of my favorite buttermilk recipe ideas to use up the leftovers!) You’ll also need another dairy product, such as whipping cream or heavy cream, to balance out the flavor and texture; don’t use straight buttermilk for this recipe.
- Vodka – Homemade ice cream lacks the emulsifiers and stablizers that prevent commercially produced ice cream from freezing solid. Adding a teaspoon of alcohol to homemade ice cream prevents it from freezing into a solid block, creating a creamier and easier-to-scoop consistency. I recommend plain, flavorless vodka; rum also works nicely. You can omit the alcohol from this recipe. However, the ice cream will be slightly less smooth, with more crunchy ice crystals. In addition, you’ll want to allow extra time for the ice cream to soften on the countertop prior to serving.
- Vanilla Bean Paste – I like the Nielsen-Massey brand of vanilla bean paste, but I’ve had success with Taylor & Colledge and Simply Organic, too. You can also use the scrapings of a vanilla pod. Because vanilla is the most prominent flavor, it’s worth using a good-quality product; cheap imitation flavorings won’t pack the same punch.
Key Tips and Tools
- Temper the base. While my website features many eggless, “Philadelphia style” ice cream recipes (s’mores ice cream and peanut butter cup ice cream are two of my favorites!) this buttermilk ice cream recipe includes egg yolks for an ultra-rich, thick, and creamy texture. To combine hot cream and egg yolks, start with just a splash of hot milk, then continue adding a few splashes at a time until you’ve combined the egg yolks with about half of the hot cream mixture. Then, pour everything back into the saucepan and continue cooking until custard-like.
- Strain if necessary. I don’t typically strain my curds or custard bases, but if you’re new to tempering and things go slightly awry, pass the base through a fine mesh strainer to remove any eggy bits.
- Churn in an ice cream maker. I love my Cuisinart 1.5 quart ice cream maker, but any good-quality machine will work.
Buttermilk Ice Cream
- Total TimeAbout 17 hours (including chilling/freezing time)
- Yield825 grams 1x
A buttermilk ice cream recipe made with whipping cream, buttermilk, and plenty of egg yolks, plus a hint of vanilla bean paste. The richest, creamiest homemade buttermilk ice cream!
Ingredients
70 grams egg yolks (yolks of about 4 large eggs)
360 milliliters whipping cream (1 1/2 cups)
360 milliliters buttermilk (1 1/2 cups)
150 grams granulated sugar (3/4 cup)
1/4 teaspoon fine sea salt
1 teaspoon vanilla bean paste
1 teaspoon vodka (optional, to prevent freezing)
Instructions
With a fork, lightly beat egg yolks in a spouted measuring cup.
In a medium saucepan, combine whipping cream, buttermilk, granulated sugar, and sea salt. Simmer over medium-low heat, stirring frequently, until sugar dissolves.
Pour a small amount of hot cream into the beaten egg yolks.
Continue tempering hot into cold, a few splashes at a time, stirring well after each addition, until you’ve added about half of the hot cream.
Pour tempered mixture back into the saucepan. Cook, stirring constantly, until mixture thickens slightly, about 5-7 minutes.
Remove from heat. Whisk in vanilla bean paste and vodka, if using.
Pour into a bowl. Cool 5-10 minutes, or until mixture stops steaming. Cover and refrigerate at least 12 hours, or overnight.
Whisk chilled base briskly to recombine. Pour into frozen ice cream maker, with bowl frozen according to manufacturer’s instructions.
Churn until thick and creamy, about 15-20 minutes. The consistency will resemble soft serve ice cream.
With a flexible rubber spatula, scoop ice cream into a freezer-safe container.
Freeze 2-4 hours, or until ice cream reaches scoopable consistency.
Store homemade ice cream in the freezer for up to one month. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.
- Prep Time: 25 minutes
- Chilling Time: 12 hours (base) + 4 hours (freeze)
- Cook Time: 15-20 minutes (churn)
- Category: Ice Cream and Frozen Desserts
- Method: Stovetop + Ice Cream Maker
Make-Ahead and Storage Suggestions
To store: Store buttermilk ice cream in the freezer for up to one month. Pint or quart-size plastic food storage containers are perfect for homemade ice cream. You can also scoop it it into disposable cardboard pint containers, like these, or purchase reusable silicone ice cream containers.
To serve: Allow the container to sit at room temperature for 10-15 minutes prior to serving, or until the ice cream is just soft enough to scoop.
Other Buttermilk Recipes You Might Enjoy
Buttermilk Ranch Dressing
Red Velvet Whoopie Pies
New York Black and White Cookies
Soda Bread with Cheddar and Herbs
Soda Bread with Raisins and Citrus
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
