Cultured buttermilk is often forgotten in the world of cultured dairy enthusiasts. But if you enjoy that unique buttermilk flavor for baked goods, salad dressings, and savory dishes; then keeping cultured buttermilk in your kitchen can enhance a whole host of dishes.
Buttermilk biscuits. Buttermilk fried chicken. Buttermilk pancakes. Buttermilk ranch. Buttermilk chocolate cake. All of these are some of tastiest foods we can put on the table.
One dish that might not be so familiar is buttermilk ice cream. The cultured tang lends a light, delicious flavor to the fresh cream and unrefined sugar that make up this recipe. Add in your favorite seasonal fruit during this high harvest time, and you’ll find just one more reason to keep that buttermilk culturing in your cabinet.
- 2-1/2 cups fresh cultured buttermilk
- 1 cup fresh cream
- 1/3 cup Sucanat or other whole sugar
- 1/4 tsp. 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.
- No ice cream maker? Choose an option in our article on How to Make Cultured Ice Cream Without a Machine.