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.


Buttermilk Ice Cream

Buttermilk Ice Cream


  • 1 cup heavy cream
  • 1 cup low fat milk (I used 1%)
  • 2 cups buttermilk
  • 6 egg yolks
  • 1 1/4 cup sugar
  • 2 tsp vanilla extract
  • pinch of salt


In a large saucepan, combine the heavy cream, low fat milk and one cup of sugar over medium heat and bring to a simmer.

In a large bowl, whisk the egg yolks and remaining 1/4 cup of sugar.

Remove the warmed cream mixture from the heat and spoon a small amount into the yolks, slowly, whisking constantly so you don’t scramble the eggs. Spoon about 1/4 of the warm cream into the eggs to warm up the yolks, then pour the rest of the cream in, whisking constantly.

Pour the custard (yolk/cream mixture) back into the saucepan. Cook over low heat until the mixture is thick enough to coat the back of a wooden spoon. Pour the mixture through a fine mesh strainer into the buttermilk and whisk in the vanilla and salt. Cool completely then freeze according manufacturer’s directions.