Buttermilk Ice Cream

4.3

(15)

Refreshing and smooth, this streamlined recipe is much easier than a traditional custard-based ice cream.

Servings:

8

Easy and delicious, this buttermilk ice cream has just five ingredients: buttermilk, sugar, lemon (the juice and zest), water, and a tablespoon of corn syrup. It’s a not-too-sweet scoop that pairs so well with a slice of pie. (Try it with our Virginia Peanut Pie.) It’s also much easier to make than the classic custard-based ice cream, which calls for heating egg yolks. This streamlined recipe only needs stove time to combine the sugar with water for a simple syrup. Beyond that, all that is needed is chilling the syrup and stirring the other ingredients together, then freezing it in your ice cream maker. We add a little corn syrup because buttermilk is a lower-fat type of dairy, and ice cream made with lower-fat dairy can become icy—the corn syrup helps to keep the ice cream lusciously smooth.

Directions

Make sugar syrup; chill:

In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.
Combine buttermilk, lemon juice, corn syrup, and salt:

In a large bowl, whisk together buttermilk, lemon juice, corn syrup, and salt.
Add chilled sugar syrup slowly:

Slowly add chilled syrup; whisk to combine. Stir in lemon zest.
Freeze in ice-cream maker:

Freeze in an ice-cream maker, following manufacturer's instructions.