Buttermilk Ice Cream – a delicious recipe with heavy whipping cream, egg yolks, sugar, buttermilk, creme fraiche, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring cream to a simmer in heavy medium saucepan.
2
Whisk egg yolks and sugar in medium bowl to blend.
3
Gradually whisk hot cream into yolk mixture.
4
Return mixture to saucepan and stir constantly over medium heat until custard is thick enough to coat the back of a spoon, about 3 minutes (do not boil).
5
Pour custard through fine strainer into clean bowl.
6
Cool to room temperature.
7
Whisk in buttermilk, creme fraiche, lemon juice, and salt.
8
Chill custard until cold.
9
Process custard in ice cream maker according to manufacturer's directions.
10
Transfer ice cream to containers; cover and freeze until firm, at least 4 hours.
11
Let soften slightly at room temperature before serving.
1706
kcal
Calories
155
g
Fat
57
g
Carbs
30
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 7 ingredients. The key ingredients include: 2 cups heavy whipping cream, 8 large egg yolks, 1 cup sugar, 2 cups buttermilk, 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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