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.
Buttermilk Milk Ice Cream
- 2-1/2 cups fresh cultured buttermilk
- 1 cup fresh cream
- 1/3 cup Sucanat
- 1/4 teaspoon 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. If you do not have an ice cream maker, you can improvise by filling a quart-size zipper-style bag two-thirds full with the buttermilk mixture and zipping it closed, then putting it into a gallon-size zipper-style bag. Hold the mouths of the bags flush while somebody else fills the gallon-sized bag with crushed ice and rock salt, in layers. Zip the gallon-sized bag closed and begin to massage and shake the bags to achieve the same effect as from a classic ice cream freezer. You may have to do a few batches this way. Keep checking the quart bag to see if your ice cream has frozen sufficiently.
- 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 to 6 hours, or overnight.