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Buttermilk Ice Cream


A rich and creamy ice cream with a flavor similar to cheesecake. This pairs beautifully with fruit!


  • 6 large egg yolks
  • 2 cups heavy whipping cream
  • 2/3 cup raw/turbinado sugar
  • pinch of salt
  • 1 cup chilled buttermilk
  • 1 teaspoon vanilla extract
  • Equipment needed: Ice Cream Maker


  1. Chill medium size metal bowl in freezer until cold, about 1 hour (optional, but helpful.)
  2. Whisk yolks in another medium metal bowl. Combine cream, sugar, and salt in large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Gradually whisk half of hot cream into egg yolks, then return mixture to saucepan. Stir constantly over medium-low heat until custard thickens and coasts back of spoon when finger is drawn across, 2-3 minutes (do not boil). Remove from heat.
  3. Pour cold buttermilk into reserved chilled bowl. Strain custard into buttermilk; whisk. Whisk in vanilla. Chill mixture uncovered until cold, stirring occasionally, about 2 hours.
  4. Process custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to freezer container. Cover and freeze until firm, at least 6 hours or overnight.


  • Grocer Tip: Raw sugar, or turbinado sugar, is coarse in texture and caramel in color. It adds a beautiful tan color to this ice cream and adds a warm hint similar to brown sugar. Find it in the baking aisle of the grocery store.