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Buttermilk is one of my favorite things to use in the kitchen.
It has a strong, cheesy taste if you drink it from the carton, but turns magically into a rich lemony cool treat when frozen.
Serves 4
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switch the lemon extract for vanilla, and serve with dulce de leche on top.
I used nonfat milk, and it still turned out great. I loved the creamy texture of it, which is sometimes hard to get from a home-made ice cream! But it was WAY too sweet, and I had used less sugar than directed.
Thanks Kay! I’m all for using less sugar, I’m going to retest this recipe. Many thanks for reading!
First off, you make your Ice Cream from Buttermilk, homemade Buttermilk, which is 5 times as thick as regular cream. This is how.
I make it out of 1% milk.
To make a Quart, You heat 3 cups of 1% milk to between 95-105 degrees and pour it into a one Quart glass bottle, and pour one cup of cultured buttermilk into the bottle, shake, and let sit at room temperature for between 12 to sixteen hours, or overnight, is what I do. Then pour it into a 2 quart container, The buttermilk will come out thick as pudding. Then I add, one cup of sugar, One cup of Heavy Cream, or a Cup of Eggnog, which is lower in calories, A teaspoon of McCormicks Vanilla Butternut extract. Blend together. Put in the freezer of the refrigerator for about 2 hours, take out and beat well again to mix up and get air into the Ice Cream. Put back in the Freezer, for about3 hours, break-up, and mix, then I put it into 8oz plastic cups, put back into the freezer, and about 2 hours it is nice and hard, and ready to eat. Putting it into plastic cups, lets me stack the cups on one another, also lets me top the ice Cream with different toppings, Like strawberry, raspberry, Blackberry, Blueberry, Caramel, Butterscotch Chocolate, Preserves and sauces. It also saves dishes and easy for children to handle. Buttermilk Ice Cream has a slight tang that goes real nice with Berry toppings. Buttermilk Ice Cream is a whole new experience, It is the the COLDEST, Ice Cream you ever could eat. I find also the texture is such, that it melts very slowly. It is non filling. I find it Fantastic, and ever one I have given it to can’t believe it how refreshing and so good it is. If you like Real homemade Culture Buttermilk, you have just died and gone to heaven, as it is the thickest finest buttermilk you have ever drank. What I do, before I put the butter milk in the refrigerator, I add 1 teaspoon of McCormick’s Season All, and a half teaspoon of Celery salt, and shake it up. I have never been the same, since I have been making my own Buttermilk
Buttermilk
3cups of 1% milk
1 cup cultured Buttermilk
1 teaspoon of Season All
1/2 teaspoon of Celery Salt
Buttermilk Ice Cream
1 quart Buttermilk (Unseasoned)
1 cup sugar
1 cup Heavy Cream OR 1 cup of Borden’s eggnog
1 teaspoon of Vanilla Butternut Extract
ENJOY!