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Ice Cream

Buttermilk Ice Cream is Da Bomb! Now hold the buttermilk...


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Home Cooking 4

Buttermilk Ice Cream is Da Bomb! Now hold the buttermilk...

thursday | Jul 3, 2012 12:15 AM

We bought an ice cream maker last year, but all we ever made were sorbets since I don't like very heavy, creamy ice creams - I used to prefer the mouth-feel of light ice creams, but lately they're so full of guar gum and other thickeners that I can't stomach them.

Oh my goodness, why was I not informed about buttermilk ice cream before?! So far I've made lemon-lavender, peach, and peach cobbler ice creams, and it's only been 3 weeks...it's got calcium though, right? So it's not SO bad... =) Strawberry, cinnamon graham, and something with rosemary or thyme is coming up next...

But the reason for the post: I'd like to make a straight vanilla or maybe even a honey ice cream that doesn't have the tartness of the buttermilk - can you do this with regular milk, preferably skim or 2%, or does it have to be made with cream and/or eggs to really set properly? The basic recipe I'm following is sugar, juice or puree, and buttermilk put into the machine - the weight of the buttermilk gives it a lovely consistency, but I fear skim will just turn to flavored ice. Thoughts?


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