Buttermilk Ice Cream

Buttermilk Ice Cream


  • 6 large egg yolks
  • 2/3 cup granulated sugar
  • 2 teaspoons all-purpose flour
  • 2 cups heavy cream
  • I cup chilled buttermilk, well shaken
  • 1 tablespoon pure vanilla extract


  • In a medium heatproof bowl, whisk yolks, sugar, and flour for 1-2 minutes or until yolks lighten in color. If the mixture is too thick to whisk, add a small amount of the heavy cream.
  • Heat the cream in a medium saucepan and bring it to a simmer. Slowly add the cream to the yolk mixture, whisking constantly until well blended.
  • Pour the mixture from the bowl back into the same saucepan. Heat the mixture over medium-high heat, whisking constantly until custard thickens slightly and coats the back of a spoon – about 3-4 minutes. Do not let it come to a boil.
  • Immediately pour the custard through a sieve set over a bowl set into a larger bowl of ice water.
  • Remove the sieve and whisk the buttermilk and vanilla gently into the cooling custard.
  • Allow the custard to cool to room temperature. Cover the bowl with plastic wrap and chill overnight.
  • Process the custard in an ice cream machine, and store in an airtight container in the freezer.


Makes a little over 1 quart