Buttermilk Ice Cream Recipe
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Prep Time
-
Cook Time
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Total Time
5h
This Buttermilk Ice Cream is a creamy and indulgent dessert with a tangy twist. Made with simple ingredients like eggs, buttermilk, and heavy cream, this recipe also includes optional additions like apple brandy and orange blossom water for added depth of flavor. Perfect for a hot summer day treat.
Recipe Options
Ingredients
Servings:
6
Scale:
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0.25
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0.5
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Steps
1
In a 3-quart stainless steel saucier, whisk together sugar, cornstarch, salt, and eggs, followed by the buttermilk. Cook over medium-low heat, whisking constantly but gently, until warm, about 3 minutes. Increase heat to medium and continue whisking until thick and steaming hot, about 3 minutes longer. When the custard begins to bubble, set a timer and continue whisking for exactly 1 minute to neutralize a starch-dissolving enzyme found in egg yolks.
2
Strain into a non-reactive container, then whisk in cream, brandy, and orange blossom water, if using. Season to taste with additional salt, if needed. Cover and refrigerate until no warmer than 40°F (4°C), or cool to the same temperature in an ice bath. Meanwhile, place a 1-quart container and flexible spatula in the freezer.
3
Churn the chilled base in an ice cream maker according to the manufacturer’s directions, until fluffy and thick enough to gather in the dasher (about 30 minutes, but the timing will vary depending on the type of machine). When the ice cream is ready, shut off the machine and, using the chilled spatula, scrape into the chilled container. Enjoy as soft-serve, or cover with plastic pressed directly against surface of ice cream, then close lid and freeze until firm enough to scoop, about 4 hours.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories272kcal
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Fat16g
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Saturated Fat10g
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Carbohydrates22g
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Fiber0g
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Sugar17g
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Protein6g
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Cholesterol114mg
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Sodium69mg
Percent Daily Values are based on a 2,000 calorie diet.