Buttermilk Ice Cream – a delicious recipe with egg yolks, heavy whipping cream, sugar, salt, chilled buttermilk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Chill medium-size metal bowl in freezer until cold, about 1 hour.
2
Whisk yolks in another medium metal bowl. Combine cream, sugar, and salt in large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Gradually whisk half of hot cream into egg yolks, then return mixture to saucepan. Stir constantly over medium-low heat until custard thickens and coats back of spoon when finger is drawn across, 2 to 3 minutes (do not boil). Remove from heat.
3
Pour cold buttermilk into reserved chilled bowl. Strain custard into buttermilk; whisk. Whisk in vanilla. Chill mixture uncovered until cold, stirring occasionally, about 2 hours.
4
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to freezer container. Cover and freeze until firm, at least 6 hours or overnight. DO AHEAD:
1165
kcal
Calories
104
g
Fat
39
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 large egg yolks, 2 cups heavy whipping cream, 2/3 cup raw sugar, Pinch of salt, and more.
Yes, Buttermilk Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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