Ice cream / Recipes

Buttermilk Ice Cream

The Smitten Kitchen

What to do with the buttermilk left over from making pancakes, why make ice cream of course. For some reason it seems to be impossible to buy buttermilk in any quantity smaller than a quart. Well after you try this simple, if rich to the point of insanity, recipe, you may be purchasing buttermilk to make ice cream, and using the leftovers for pancakes.This truly is an insane ice cream. It uses 12 egg yolks. That’s right, an entire dozen egg yolks! If you want to be a stickler about it, this really isn’t even ice cream but a frozen custard. If you used milk for most of the heavy cream, you would have a gelato. If you used 24 eggs you would have a world record! Actually I shouldn’t joke, I bet I will eventually find an eggnog ice cream recipe or something similar, that comes in at 24 eggs. I like what Deb Perlman at The Smitten Kitchen says towards the end of the post.

 I’m going to share with you a little secret: You don’t need to use all of these egg yolks. Oh sure, you can and the results will blow your ice cream-loving mind. However, let’s say you find that you only have six or eight egg yolks on hand, this will also do. The ice cream will be less rich, but still incredibly more rich than anything you can buy at any store.

I’m all in for any recipe that will blow my ice cream loving mind!!!

Butter Milk Ice Cream Recipe at The Smitten Kitchen blog.


Update: 05/19/2013

I have found that this buttermilk ice cream recipe makes a very nice base for other flavors.  Here is a version to use as a base that gives you about 3/4 of a quart:

Buttermilk Ice Cream
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A ¾ quart buttermilk ice cream base. With non-fruit ice creams (nut, chocolate etc..) I like to use brown sugar. With fruit ice creams I use white sugar.
  • 1 cup heavy cream
  • ⅓ cup white or brown sugar
  • 6 large egg yolks
  • 1 cup buttermilk
  • ½ teaspoon vanilla extract
  • Pinch of salt
  1. Add the egg yolks to a blender. Cover with the blender lid with the pour hole open.
  2. Heat cream and sugar in a 3 or 4 quart heavy bottom pot, stirring until steaming and bubbles start forming around the edges. Remove the pot from the heat.
  3. Turn the blender on a low speed and very gradually pour the hot cream mix, in a VERY thin stream into the blending eggs. Turn off the blender 5 seconds after the mix has been completely added.
  4. Pour the mix back into the pot and return to heat. Heat, stirring until the temperature reaches 170 F on a good instant read thermometer or you can coat the back of your spoon or spatula with the mix, run your finger through it and leave a trail that doesn’t intermediately fill back in.
  5. Take pot off the stove right away.
  6. At this point you need to combine in the buttermilk and vanilla. Also any additional flavors that you wont be adding in as mix-ins later in your ice cream maker. What I do is add everything back to blender and blend together (with the lid on, pour hole closed!) on a high speed for 10 or 15 seconds. A blender acts as a poor mans homogenizer, giving you a better emulsion and adding some air to the mix. This will result in a smoother, lighter texture. However note that you still will have some raw egg in your blender unless you clean it water over 160 F first. This is a potential health risk If you don’t want to risk it you can simply whisk everything together in a bowl.
  7. Pre-chill as needed.
  8. Freeze in your ice cream maker as per manufacturers instructions.
  9. Best eaten right out of the ice cream maker or within 6 hours in your freezer.



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