Southern Buttermilk Ice Cream Recipes

Steps:

• In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the sugar (6 tablespoons). Set aside.
• In a heavy stainless steel pan, stir together the cream, milk, and the remaining sugar (6 tablespoons) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
• Carefully scoop out about ½ cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatular to stir the cream as you slowly pour the egg and cream mixture from the bowl back to the pan.
• Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula, and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.
• Strain the base through a fine-mesh strainer and into a clean container. Set the bowl into an ice bath, wash your spatula, and use it to stir the base occasionally until it is cool. Then cover with plastic wrap and refrigerate the base for at least 2 hours or overnight. (In this recipe, it's particularly important that the base is cold before proceeding to the nest step; otherwise the buttermilk will cause the mixture to "break" and lose its emulsion.)
• Add the buttermilk and vanilla to the cold base and whisk to blend.
• Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.

Steps:

• Place peaches in a food processor; process until smooth. Add sugars, lemon juice, vanilla and salt; process until blended., In a large bowl, mix buttermilk and cream. Stir in peach mixture. Refrigerate, covered, 1 hour or until cold., Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions, refrigerating any remaining mixture to process later. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Let ice cream stand at room temperature 10 minutes before serving.

Steps:

• Bring cream to simmer in heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into yolk mixture. Return mixture to saucepan and stir constantly over medium-low heat until custard is thick enough to coat back of spoon, about 3 minutes (do not boil). Pour custard through fine strainer into clean bowl. Cool to room temperature. Whisk in buttermilk, creme fraiche, lemon juice, and salt. Chill custard until cold.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to containers; cover and freeze until firm, at least 4 hours. DO AHEAD: Ice cream can be made 3 days ahead. Keep frozen. Let soften slightly at room temperature before serving.
• *Sold at some supermarkets and at specialty foods stores.

Steps:

• In a small glass or plastic bowl, whisk lemon juice into beaten egg yolks, and set aside.
• In a medium saucepan over medium heat, combine buttermilk, heavy cream, sugar, lemon zest, and salt, and stir until the sugar is dissolved.
• Continue to heat, stirring regularly, until mixture just comes to a boil.
• Remove from heat, and vigorously whisk 1 cup of cream mixture into egg mixture to temper.
• Return pan to heat, and slowly pour the egg mixture into cream mixture, again whisking vigorously.
• Bring to a boil, and cook, whisking constantly, until mixture thickens enough to coat the back of a spoon.
• Strain the mixture into a bowl, press plastic wrap down onto surface to prevent a skin from forming, and refrigerate overnight.
• Stir chilled mixture, transfer to ice cream freezer, and freeze according to manufacturer’s directions.
• Transfer ice cream to a covered container, and freeze for 4-6 hours.

Steps:

• Combine all ingredeints into a large mixing bowl.
• Stir until well combined.
• Pour into an ice cream freezer.
• Freeze according to the manufacturer's instructions that came with your ice cream freezer.
• Ice cream will be soft.
• For a firmer ice cream, remove the ice cream from the ice cream freezer and place in an air-tight container with lid.
• Freeze for 8 hours or over night.
• ~NOTE~ I normally freeze the inside cylinder from my ice cream machine for 48 hours before making ice cream. While this is not necessary, I find it helps in creating a more firm product.

Steps:

• In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.
• In a large bowl, whisk together buttermilk, lemon juice, corn syrup, and salt. Slowly add chilled syrup; whisk to combine. Stir in lemon zest. Freeze in an ice-cream maker, following manufacturer's instructions.

Steps:

• Using electric mixer, beat Neufchatel cheese and sugar in large bowl until light and fluffy.
• Mix in Grand Marnier, fresh lemon juice and vanilla extract.
• Add buttermilk and mix until smooth, about 1 minute. Add whipping cream and beat until smooth, about 30 seconds.
• Stir in grated orange and lemon zest. Refrigerate mixture 30 minutes.
• Process buttermilk mixture in ice cream maker according to manufacturer's instructions. Freeze ice cream in covered container. (Ice cream can be prepared up to 2 days ahead.).