Rich, creamy, and delicious. Few people realize the amazing flavor that can be achieved by using cultured buttermilk to make ice cream. This simple recipe can be enhanced with your favorite fruits or other toppings.
- 2½ cups fresh cultured buttermilk
- 1 cup fresh cream
- ⅓ cup Sucanat or other whole sugar
- ¼ teaspoon salt
- Combine all ingredients in a large bowl or plastic container with a lid. Place the covered container into the refrigerator to chill the buttermilk mixture for 3 hours.
- Pour the mixture into your crank freezer or electric ice-cream maker and follow the manufacturer’s directions.
- Pack ice cream into a 1-quart lidded container. Cover with plastic wrap, pressing it onto the surface of the ice cream. Place the ice cream into the freezer and leave until fully set, about 5-6 hours, or overnight.
- If you do not have an ice-cream maker:
- Fill a quart-size zipper-style bag two-thirds full with the ice cream mixture and zip it closed.
- Put that bag inside a gallon-size zipper-style bag.
- Hold the mouths of the bags flush while somebody else fills the gallon-size bag with crushed ice and rock salt, in layers.
- Zip the gallon-size bag closed and begin to massage and shake the bags to achieve the same effect as from a classic ice cream freezer.
- Keep checking the quart bag to see if the ice cream has frozen sufficiently.
- Ice cream made using this method is generally served at the “soft-serve” stage.
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