BUTTERMILK ICE CREAM
Martha made this recipe on episode 709 of Martha Bakes and paired it with Virginia Peanut Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 6 cups
Number Of Ingredients 7
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.
BUTTERMILK ICE CREAM
Provided by Scott Peacock
Yield Makes 10 servings
Number Of Ingredients 7
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.
BUTTERMILK ICE CREAM
We think of this flavor as old-fashioned-in the best way possible. It evokes an earlier time, when butter was churned at home by hand. Buttermilk enhances any kind of fruit, creating an interplay of tartness and richness.
Provided by Kris Hoogerhyde
Yield Makes about 1 quart
Number Of Ingredients 6
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.
SOUTHERN BUTTERMILK ICE CREAM
Rich and creamy! Delicious on top of a warm piece of apple pie. Note that cooking time in this recipe is actually freezing time.
Provided by Kim D.
Categories Frozen Desserts
Time 8h35m
Yield 7 cups, 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 179.7, Fat 11.1, SaturatedFat 6.9, Cholesterol 40.8, Sodium 14.1, Carbohydrate 20.3, Fiber 0.1, Sugar 19.2, Protein 0.6
SOPHISTICATED SOUTHERN BUTTERMILK ICE CREAM
Make and share this Sophisticated Southern Buttermilk Ice Cream recipe from Food.com.
Provided by swissms
Categories Frozen Desserts
Time 3h
Yield 6 1/2 cups, 10-12 serving(s)
Number Of Ingredients 9
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.).
Nutrition Facts : Calories 286, Fat 18.9, SaturatedFat 11.5, Cholesterol 68.2, Sodium 154.1, Carbohydrate 25.1, Fiber 0.1, Sugar 23.8, Protein 4.9
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