Creamy Southern Buttermilk Ice Cream
A rich and tangy buttermilk ice cream featuring a creamy custard base and a hint of vanilla.
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Instructions
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Simmer cream in a heavy saucepan.
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Whisk egg yolks with sugar in a separate bowl.
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Temper the egg yolks by slowly whisking in 1 cup of the hot cream.
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Return the tempered egg mixture to the saucepan with the remaining cream. Cook over medium heat, stirring constantly, until slightly thickened (5-7 minutes); do not boil.
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Remove from heat; stir in cold, well-shaken buttermilk and vanilla extract.
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Chill the mixture until very cold, about 2 hours.
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Freeze in an ice cream maker according to manufacturer's directions.
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Transfer to an airtight container and freeze until firm.