Buttermilk Ice Cream

Kitchen Tested
  • Yield servings

A great use for buttermilk and a delicious and easy way to make your own homemade ice cream.


1 cup half-and-half
1 cup whole milk
1 1/4 cups sugar
6 large egg yolks
2 1/2 cups buttermilk
1 teaspoon vanilla
Pinch of salt


  1. In a large, heavy saucepan, combine the half-and-half and milk and  1 cup of sugar; bring to a simmer over medium heat.
  2. In a large bowl, whisk egg yolks and remaining 1/4 cup of sugar.
  3. Remove cream mixture from heat and slowly drizzle a small amount into  yolks, and whisking constantly to keep the eggs from curdling. Do this a few more times to warm the yolks before pouring  yolk mixture back into cream, whisking constantly.
  4. Cook over low heat until  mixture is thick enough to coat the back of a spoon. Strain  mixture and whisk in  buttermilk, vanilla and salt. Let cool completely and freeze according manufacturer’s directions.



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