Every.Single.Time I buy buttermilk it ends up being used for something, anything, BUT ice cream. I can’t even tell you how many times I bought buttermilk JUST to make ice cream, and then don’t. Not this time! It doesn’t help that my kids pediatrician told me to eat a bowl of ice cream a day to help with the fat content in my milk for the newborn. So, did she mean to add an extra bowl a day, or only have 1 bowl a day? I’m think she meant I should just add an extra bowl to whatever my current rate of ice cream consumption is. Which we don’t need to discuss.
I was a bit skeptical about what the end result would be, I mean, it’s buttermilk, does it even belong in ice cream?!?! Would it be sour and curdly (totally a real word), or smooth and rich and delicious. Clearly I don’t blog about sour curdly bowls of nastiness, so you can go ahead and assume it’s pure deliciousness. No really, assume, and then go ahead and make it and let the final product confirm those assumptions. Folks, this ice cream may be my new favorite flavor! Ok, I think I may say that every time I make a legit custard based flavor. Pretty much ice cream is just my favorite. And salad. They cancel each other out, really. But buttermilk ice cream, wow, the flavor is unlike any other. It’s not vanilla, but I don’t even know how to describe it other than it’s just seriously amazing! If you have an ice cream maker, make this, pronto! Serve it plain, because when ice cream is this good, it doesn’t need accouterments on it. Or with roasted strawberries and crumbled sugar cookies on top, because I can’t leave well enough alone.