Buttermilk Ice Cream

Lush, velvety, and unapologetically rich. This buttermilk ice cream brings the tang. With a custard backbone (hello, egg yolks) and a subtle twang from the buttermilk, it’s the perfect canvas for fruit swirls, cookie crumbles, or anything that begs for drama. Smooth, scoopable, and totally addictive.

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Prep Time: 10

Cook Time: 15

Chill Time: 4

Total Time: 25

Servings: Pint

Calories: 2560kcal

Equipment

1 Sauce Pan (For cooking the custard low and slow)
1 Whisk (For stirring constantly and lovingly)
1 Fine-mesh sieve (To strain out any cooked egg bits)
1 Mixing bowl (To cool the base and add buttermilk)
1 Ice Cream Maker (Phyllis deserves her spotlight)
1 Silicone spatula (For scraping every last drop of that silky base)

Ingredients

500 g heavy cream
250 g buttermilk
120 g granulated sugar
72 g egg yolks (about 4 large eggs)
1 tsp vanilla extract
1/2 tsp fine sea salt

Instructions

In a medium saucepan, whisk together the egg yolks, sugar, and salt until smooth.
120 g granulated sugar, 72 g egg yolks, 1/2 tsp fine sea salt
Slowly whisk in the heavy cream until fully combined.
500 g heavy cream
Set the saucepan over low heat and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon (77–80°C / 170–175°F). Do not let it boil.
Remove from heat and stir in the vanilla extract.
1 tsp vanilla extract
Once slightly cooled, whisk in the buttermilk for a fresh, tangy finish.
250 g buttermilk
Strain the mixture through a fine-mesh sieve into a clean bowl.
Cover and chill the base in the refrigerator for at least 4 hours or overnight before churning.

Nutrition

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