Sweet Buttermilk Ice Cream

2 users rated this recipe an average rating of 3.0
Yields:
2 quarts
Prep:
30 mins
Chill:
4 hrs
Freeze:
20 mins
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Sweet Buttermilk Ice Cream

Ingredients
2
cups half-and-half or light cream
1
cup milk
1
vanilla bean, halved lengthwise or 2 tsp. vanilla extract
1
cup sugar
1/4
teaspoon kosher salt or salt
2
cups buttermilk

Directions

  1. In saucepan combine half-and-half and milk. Scrape seeds from vanilla bean into mixture. Add bean, half the sugar, and the salt. bring to a simmer over medium heat.
  2. Meanwhile, in bowl whisk yolks and remaining sugar until pale yellow and thick (2 minutes). Slowly drizzle 1 cup hot cream mixture into yolk mixture, whisking constantly. Stir yolk mixture into mixture in pan; cook over medium until thickened and mixture coats back of spoon. Remove from heat. Pour through fine mesh sieve into large bowl; discard solids. Stir in buttermilk. Cover and refrigerate at least 4 hours or overnight.
  3. Freeze in 4-quart ice cream freezer according to manufacturer's directions. Makes 2 quarts.

From the Test Kitchen

Prepare and freeze up to 1 week in advance.

Nutrition Facts

(Sweet Buttermilk Ice Cream)
    Per serving:
  • 135 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 118 mg chol.,
  • 85 mg sodium,
  • 16 g carb.,
  • 15 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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