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.
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.
SOPHISTICATED SOUTHERN BUTTERMILK ICE CREAM
Make and share this Sophisticated Southern Buttermilk Ice Cream recipe from Food.com.
Provided by swissms
Categories Frozen Desserts
Time 3h
Yield 6 1/2 cups, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Using electric mixer, beat Neufchatel cheese and sugar in large bowl until light and fluffy.
- Mix in Grand Marnier, fresh lemon juice and vanilla extract.
- Add buttermilk and mix until smooth, about 1 minute. Add whipping cream and beat until smooth, about 30 seconds.
- Stir in grated orange and lemon zest. Refrigerate mixture 30 minutes.
- Process buttermilk mixture in ice cream maker according to manufacturer's instructions. Freeze ice cream in covered container. (Ice cream can be prepared up to 2 days ahead.).
Nutrition Facts : Calories 286, Fat 18.9, SaturatedFat 11.5, Cholesterol 68.2, Sodium 154.1, Carbohydrate 25.1, Fiber 0.1, Sugar 23.8, Protein 4.9
SOUTHERN BUTTERMILK ICE CREAM
Rich and creamy! Delicious on top of a warm piece of apple pie. Note that cooking time in this recipe is actually freezing time.
Provided by Kim D.
Categories Frozen Desserts
Time 8h35m
Yield 7 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredeints into a large mixing bowl.
- Stir until well combined.
- Pour into an ice cream freezer.
- Freeze according to the manufacturer's instructions that came with your ice cream freezer.
- Ice cream will be soft.
- For a firmer ice cream, remove the ice cream from the ice cream freezer and place in an air-tight container with lid.
- Freeze for 8 hours or over night.
- ~NOTE~ I normally freeze the inside cylinder from my ice cream machine for 48 hours before making ice cream. While this is not necessary, I find it helps in creating a more firm product.
Nutrition Facts : Calories 179.7, Fat 11.1, SaturatedFat 6.9, Cholesterol 40.8, Sodium 14.1, Carbohydrate 20.3, Fiber 0.1, Sugar 19.2, Protein 0.6
BUTTERMILK PEACH ICE CREAM
My mother's family owned peach orchards in Missouri. I live in Tennessee, a top consumer of buttermilk. This summery ice cream combines my past and present. -Kim Higginbotham, Knoxville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 quarts.
Number Of Ingredients 8
Steps:
- Place peaches in a food processor; process until smooth. Add sugars, lemon juice, vanilla and salt; process until blended., In a large bowl, mix buttermilk and cream. Stir in peach mixture. Refrigerate, covered, 1 hour or until cold., Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions, refrigerating any remaining mixture to process later. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Let ice cream stand at room temperature 10 minutes before serving.
Nutrition Facts : Calories 137 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 75mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
BUTTERMILK ICE CREAM
Make and share this Buttermilk Ice Cream recipe from Food.com.
Provided by KathyP53
Categories Frozen Desserts
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Bring cream to a 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 heat until custard is thick enough to coat the back of a 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 directions. Transfer ice cream to containers; cover and freeze until firm, at least 4 hours.
- Let soften slightly at room temperature before serving.
Nutrition Facts : Calories 387.9, Fat 30.5, SaturatedFat 18, Cholesterol 267.6, Sodium 143.3, Carbohydrate 25.1, Sugar 22.6, Protein 5.2
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
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.
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