This velvety smooth buttermilk ice cream recipe is made with egg yolks, sugar and heavy cream to produce a homemade ice cream that is equal parts luscious and refreshing. For the ultimate summer dessert, top it with roasted strawberries and peaches.
This buttermilk ice cream is luxuriously smooth and tangy. The recipe uses heavy cream and 9 egg yolks to produce an ice cream with a rich and plush base. The addition of buttermilk keeps it delicate, light and fresh. It’s the most delicious summer ice cream I’ve had-- simple, subtle, rich and tart. While it’s perfect on its own, this buttermilk ice cream really shines as the backdrop of roasted strawberries and peaches. Or really, any ripe stone fruit and berries. I absolutely love the soft morsels of caramelized fruit piled on top of a silky spoonful of ice cream. Don’t skip them-- the combination is the ultimate taste of summer.
why is this buttermilk ice cream the best?
- Plenty of egg yolks: I use 9 egg yolks in this ice cream recipe for richness and velvety mouthfeel. As emulsifiers, they hold water and fat together. This is especially important in the case of buttermilk, which is naturally low in fat and has a tendency to produce an icy textured ice cream. The egg yolks help keep the ice crystals small and the texture smooth.
- Heavy cream for a velvety consistency: Heavy cream is non-negotiable in all velvety smooth, natural ice creams (we’re not getting into food science and the magic of 0 calorie ice creams). The fat coats the ice crystals during freezing to keep them small-- thus smooth on your tongue.
- A touch of brown sugar: I love the depth of flavor that brown sugar gives to buttermilk ice cream. It’s subtle and just a little more complex than all granulated sugar. It also goes so well with the roasted strawberries and peaches!
- Buttermilk is not heated: The buttermilk is added at the end to preserve its delicate buttery flavor, reduce the risk of curdling and avoid a chalky texture.
- Rapid freezing and churning: Starting with a super cold ice cream base is one of the best ways to get smooth, creamy ice cream. When the base is really cold, it will freeze quickly in an ice cream maker (about 20 minutes). Fast freezing keeps the ice crystals small, and the agitation of the churning keeps those crystals from grouping together (which would give an icy consistency). The result: a velvety smooth ice cream.
what do I need for this buttermilk ice cream recipe?
- granulated sugar
- brown sugar
- egg yolks
- heavy cream
- vanilla extract
- fine mesh sieve
- ice cream maker (I love this one)
how to make this homemade buttermilk ice cream:
- Whisk egg yolks and sugar together
- Heat cream, brown sugar and salt
- Temper egg mixture, then heat custard until thickened
- Strain to remove any bits of egg
- Whisk in buttermilk and vanilla
- Chill overnight
- Churn in an ice cream maker
- Enjoy as a soft serve, or transfer to container to fully freeze
how to make roasted strawberries and peaches:
- toss fruit with melted butter and both sugars
- arrange on a parchment paper-lined baking sheet
- bake until tender and syrupy (about 45 minutes)
- spoon over ice cream (warm is obviously to die for, best)
what does buttermilk ice cream taste like?
Buttermilk ice cream is a rich, velvety smooth ice cream with a subtle tanginess. The buttermilk adds a lightness that offsets the rich egg yolk custard. It’s equally delicate and plush. And so delicious in summer.
can I make buttermilk ice cream without heavy cream?
Yes, you can make this ice cream without heavy cream. Substitute whole milk in place of the cream. The ice cream will be less rich and the mouthfeel will be more icy, rather than full and luxurious, but it will still have a delightful tang.
more ice cream recipes to try:
toasted coconut ice cream with dark chocolate
rum raisin ice cream with oat clusters
lavender ice cream with honey, lemon and yogurt
black walnut ice cream with dark chocolate
oatmeal no churn ice cream with sour cherry swirl
For something fast, simple and just as delicious-- try this strawberry milkshake recipe by Donna at Whole Food Bellies!Print
buttermilk ice cream
This velvety smooth buttermilk ice cream is made with egg yolks and heavy cream to produce a homemade ice cream that is equal parts luscious and refreshing. For the ultimate summer dessert, top it with roasted strawberries and peaches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 cups
- Category: Ice cream
- Method: Churned
- Cuisine: American
buttermilk ice cream:
- ¾ cup granulated sugar
- 9 large egg yolks
- 2 cups heavy cream
- ¼ cup brown sugar
- ½ tsp kosher salt
- 2 tsp vanilla extract
- 2 cups buttermilk
roasted strawberries and peaches:
- 1 lb strawberries, halved
- 4 peaches, peeled and chopped
- 3 tbsp melted butter
- 2 tbsp granulated sugar
1 tbsp brown sugar
⅛ tsp kosher salt
buttermilk ice cream
- In a medium bowl, add the granulated sugar and egg yolks and whisk to combine. Set aside.
- Combine cream, brown sugar, and salt in a medium saucepan. Heat over medium-low heat, stirring constantly, until sugar is dissolved and mixture just begins simmer. Reduce heat to low and whisk about 1 cup of hot cream into the egg yolk mixture. Repeat with 1 more cup of hot cream, whisking vigorously. Return this custard to the saucepan and gently heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 10 minutes. Don’t let it boil.
- Strain through a fine mesh sieve into a large bowl; whisk in vanilla and buttermilk. Let cool to room temperature. Cover and refrigerate until very cold, at least 4 hours but ideally overnight.
- Churn in an ice cream machine according to manufacturer’s instructions. Serve as is, with a spoonful of roasted strawberries and peaches, or transfer to an airtight container and freeze until needed.
roasted strawberries and peaches
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment and set aside.
- In a medium bowl, toss peaches and strawberries with melted butter, granulated sugar, brown sugar, and salt. Spread out in an even layer on the prepared baking sheet.
- Bake, stirring one or twice, until fruit is tender and the juice is syrupy and thick, but not burnt, about 45 minutes.
- Transfer to a bowl and spoon over ice cream while warm.
- Serving Size: ½ cup ice cream
- Calories: 274
- Sugar: 20g
- Sodium: 196mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6.7g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 7.4g
- Cholesterol: 201mg
Keywords: buttermilk ice cream
How long should base be left out to reach room temp and what would the exact temp be when measured with a digital thermometer?
Indi Hampton says
30 minutes is probably enough! You can also put the bowl in an ice bath to speed it up.