BUTTERMILK ICE CREAM
Martha made this recipe on episode 709 of Martha Bakes and paired it with Virginia Peanut Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 6 cups
Number Of Ingredients 7
Steps:
- In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.
- In a large bowl, whisk together buttermilk, lemon juice, corn syrup, and salt. Slowly add chilled syrup; whisk to combine. Stir in lemon zest. Freeze in an ice-cream maker, following manufacturer's instructions.
BUTTERMILK ICE CREAM
Provided by Scott Peacock
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Bring cream to simmer in heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into yolk mixture. Return mixture to saucepan and stir constantly over medium-low heat until custard is thick enough to coat back of spoon, about 3 minutes (do not boil). Pour custard through fine strainer into clean bowl. Cool to room temperature. Whisk in buttermilk, creme fraiche, lemon juice, and salt. Chill custard until cold.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to containers; cover and freeze until firm, at least 4 hours. DO AHEAD: Ice cream can be made 3 days ahead. Keep frozen. Let soften slightly at room temperature before serving.
- *Sold at some supermarkets and at specialty foods stores.
BUTTERMILK ICE CREAM
We think of this flavor as old-fashioned-in the best way possible. It evokes an earlier time, when butter was churned at home by hand. Buttermilk enhances any kind of fruit, creating an interplay of tartness and richness.
Provided by Kris Hoogerhyde
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the sugar (6 tablespoons). Set aside.
- In a heavy stainless steel pan, stir together the cream, milk, and the remaining sugar (6 tablespoons) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
- Carefully scoop out about ½ cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatular to stir the cream as you slowly pour the egg and cream mixture from the bowl back to the pan.
- Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula, and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.
- Strain the base through a fine-mesh strainer and into a clean container. Set the bowl into an ice bath, wash your spatula, and use it to stir the base occasionally until it is cool. Then cover with plastic wrap and refrigerate the base for at least 2 hours or overnight. (In this recipe, it's particularly important that the base is cold before proceeding to the nest step; otherwise the buttermilk will cause the mixture to "break" and lose its emulsion.)
- Add the buttermilk and vanilla to the cold base and whisk to blend.
- Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.
EASY ICE CREAM PIE WITH BUTTERMILK CARAMEL
Provided by Trisha Yearwood
Categories dessert
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Gently stir the ice cream and caramels-reserving a few caramels to sprinkle on top-in a large bowl, then transfer the mixture to the crust and sprinkle the remaining caramels on top. Cover with plastic wrap or a lid and freeze until very hard, at least 2 hours.
- Meanwhile, in a large saucepan over low heat, combine the sugar, butter, corn syrup, baking soda and 1/2 cup buttermilk and bring just to a boil, stirring constantly. Attach a candy thermometer to the pan and continue to cook and stir until the mixture boils, becomes a deep amber and reaches 220 degrees F, about 10 minutes. Remove the pan from the heat. Whisk in the remaining 1/2 cup buttermilk, then the vanilla and salt-the mixture will bubble and foam, so be careful! Once smooth, return to the heat and cook until it has returned to a deep amber color and thickened slightly, another 3 minutes. Let cool completely.
- Remove the pie from the freezer. Remove the pie from the metal pie plate to a platter. Slice and pour the caramel over the slices. Serve immediately.
STRAWBERRY BUTTERMILK ICE CREAM AND WAFFLE CONES
Provided by Trisha Yearwood
Categories dessert
Time 1h5m
Yield 6 cups ice cream plus 10 to 12 waffle cones
Number Of Ingredients 14
Steps:
- For the ice cream: Place the strawberries, honey, strawberry preserves, salt and vanilla bean seeds in a blender and puree for 30 to 60 seconds on high or puree setting. Add the buttermilk and cream and turn the blender on low, just to mix.
- Pour the mixture into an ice cream maker and follow the manufacturer's instructions to freeze to firm.
- For the waffle cones: Preheat a waffle cone maker.
- In a blender, combine the sugar and eggs and blend until pale yellow, about 1 minute. Then add the flour, milk, butter, vanilla and salt and blend on low until fully incorporated, about 30 seconds.
- Grease the waffle cone maker with softened butter. Pour about 2 tablespoons of the batter onto the waffle cone maker and cook until golden and crisp. As soon as the waffle is cooked, remove it and wrap it around the cone mold. Press the seams together and let it cool with the seam side down, then remove the cone from the mold. Repeat with the remaining batter.
- Fill the cones with the ice cream.
STRAWBERRY BUTTERMILK ICE CREAM
Got this one from Peggy Fallon's "The Best Ice Cream Maker Cookbook Ever." I had a bunch of aging strawberries, and half a quart of buttermilk to use up ... and this worked perfectly. It is a lovely, light ice cream, but the texture made it seem like it had a lot more fat in it than it really does. And the color is spectacular -- a wonderful bubblegum pink!
Provided by KLHquilts
Categories Frozen Desserts
Time 15m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine strawberries, sugar and lemon juice in a food processor or blender and process until smooth. (This will go more easily if you chop the strawberries first).
- Combine strawberry puree and buttermilk and stir until well blended.
- Refrigerate at least four hours, or overnight if possible.
- Transfer to ice cream maker and process according to manufacturer's directions.
Nutrition Facts : Calories 125.8, Fat 0.8, SaturatedFat 0.3, Cholesterol 2.5, Sodium 65.2, Carbohydrate 28.6, Fiber 1.8, Sugar 25.8, Protein 2.6
LEMON BUTTERMILK ICE CREAM
Make and share this Lemon Buttermilk Ice Cream recipe from Food.com.
Provided by Punky Julster
Categories Frozen Desserts
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place sugar in a medium-size bowl.
- Grate the zest (colored part of the peel) of two to three lemons to produce 2 teaspoons of zest.
- Juice as many lemons as needed to get 1/2 cup lemon juice.
- Add zest and juice to sugar.
- Mix well.
- Add buttermilk and salt.
- Stir until sugar dissolves.
- Chill 4 hours or overnight.
- Freeze in an ice cream maker according to manufacturer's instructions.
Nutrition Facts : Calories 260.8, Fat 1.3, SaturatedFat 0.7, Cholesterol 4.9, Sodium 166.7, Carbohydrate 61.7, Fiber 1.8, Sugar 57.3, Protein 4.8
BUTTERMILK-MOLASSES ICE CREAM
A not-too-sweet ice cream with a hint of molasses and plenty of buttermilk tang!
Provided by Kim
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 8h45m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk eggs and molasses together in a medium bowl until combined. Set aside.
- Combine cream, buttermilk, brown sugar, vanilla extract, salt, and cinnamon in a medium saucepan over medium heat. Cook, stirring frequently, until sugar is dissolved and mixture begins to bubble around the edges, about 5 minutes.
- Add 1/2 of the hot cream mixture very slowly into the egg-molasses mixture, whisking constantly. Pour the tempered egg mixture back into the pan with the remaining hot cream mixture. Reduce heat to medium-low and continue to cook until mixture is slightly thickened and coats the back of a spoon, about 8 minutes.
- Strain custard through a fine-mesh sieve into a medium bowl. Cover with plastic wrap touching the top of the custard to avoid forming a skin. Cool completely in refrigerator, 4 hours to overnight.
- Pour custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 29.1 g, Cholesterol 152.5 mg, Fat 24.2 g, Fiber 0.1 g, Protein 4.6 g, SaturatedFat 14.5 g, Sodium 235.3 mg, Sugar 25.2 g
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