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.
- 2-1/2 cups fresh cultured buttermilk
- 1 cup fresh cream
- 1/3 cup Sucanat
- 1/4 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. If you do not have an ice cream maker, you can improvise by filling a quart-size zipper-style bag two-thirds full with the buttermilk mixture and zipping it closed, then putting it into a gallon-size zipper-style bag. Hold the mouths of the bags flush while somebody else fills the gallon-sized bag with crushed ice and rock salt, in layers. Zip the gallon-sized bag closed and begin to massage and shake the bags to achieve the same effect as from a classic ice cream freezer. You may have to do a few batches this way. Keep checking the quart bag to see if your ice cream has frozen sufficiently.
- 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 to 6 hours, or overnight.
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