Tuesday, April 6, 2010

Buttermilk Ice Cream

Is it 80 degrees out? I think it is!
To tell the truth, I barely use my ice cream maker. It feels like a lot of trouble for something I can buy pretty easily. But I'm slowly becoming interested in the machine again. I keep the base frozen in the freezer so I don’t have to think of freezing it when I want ice cream. (It takes 12 hours to freeze and it will not compromise with me on that...)

This ice cream is really simple. My fear with buttermilk ice cream is that it may be too watery and turn out like the hated ice milk of yore. I've solved the issue with heavy cream, of course.


Buttermilk Ice Cream
Makes 1 pint
This one is excellent with a tart or a cobbler.

1 cup buttermilk, cold
2/3 cup sugar
¼ teaspoon fine sea salt
2 cups heavy cream, cold
2 teaspoons pure vanilla extract

Whisk the buttermilk, sugar and salt together in a bowl until the sugar and salt are completely dissolved. Add cream and vanilla. Freeze according to the manufacturers’ directions on your ice cream maker.

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2 Comments:

Anonymous larissa said...

years ago i had a borscht-styled icecream that was insanely sweet and sour from the horse radish and creamy from the sour cream. Do you recall who was producing it?

April 6, 2010 at 10:18 AM  
Blogger Liza said...

I have no idea! Are you sure you did not eat it out at a restaurant? I know Thomas Keller of the French Laundry has a recipe for one. I'm guessing it wasn't as popular as Chocolate Fudge Brownie? here's a link for some interesting (though not beet) looking ice creams:
http://jenisicecreams.com/flavors-signature.html

April 6, 2010 at 12:43 PM  

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