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Buttermilk Ice Cream Recipe


Buttermilk Ice Cream

Buttermilk Ice Cream

Photo: Diana Rattray
This buttermilk ice cream is a flavorful, creamy vanilla ice cream with the rich flavor of buttermilk. Serve this  ice cream as is or with a fruity sauce or your favorite ice cream topping. Better yet, serve it on top of a slice of apple pie or peach cobbler.


  • 3 cups heavy whipping cream
  • 6 large egg yolks
  • 1 cup granulated sugar
  • 1 cup buttermilk, cold
  • 2 tablespoons vanilla extract


In a heavy saucepan, bring the cream to a simmer, stirring frequently. In a medium bowl, whisk the egg yolks with sugar. Whisk about 1 cup of the simmering cream into the egg mixture until well blended; stir back into the hot mixture in the saucepan. Cook, stirring constantly, over medium heat until slightly thickened, about 5 to 7 minutes. Do not let the mixture boil. Remove from heat and stir in the cold buttermilk and vanilla.

Put the mixture in an ice bath or refrigerate until very cold, about 2 hours.

Freeze in your ice cream freezer following manufacturer's directions.

Transfer to a container and cover tightly and freeze until firm.
Makes about 1 quart.

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