Buttermilk Ice Cream-The Perfect Foil
A few weeks ago I needed to use up leftover buttermilk in my refrigerator. What to do? Salad dressing? Mashed potatoes? Soak some chicken before baking? Bake? OK, I settled on none of the above and decided to try something that doesn’t sound all that inviting, initially-ice cream.
There are so many uses for buttermilk-and the best part is that buttermilk is low-fat, or no-fat, and still packs a thick, creamy, taste wallop. What I found when I tasted buttermilk ice cream is that some sugar and vanilla beans takes the sourness of of the end product, but leaves the tang intact. That tang is the perfect foil for other flavors, namely berries of any kind.
For this recipe (adapted from Epicurious), I wanted to lower the fat content (by using half and half vs. heavy cream) and still have a satisfying, creamy product in the end. It worked! You could even omit one egg yolk (use 5 instead of 6) and substitute milk for the half and half. The end product was still tasty, if not creamy. Still, it’s refreshing.
Buttermilk Ice Cream
makes 2 1/2 cups
Ingredients
- 1 cup half and half
- 1 vanilla bean, split with seeds scraped*
- 6 large egg yolks
- 1/2 cup sugar
- 1 cup cold buttermilk (2 %)
Directions
Place half and half and scraped vanilla seeds into a medium saucepan and bring to a simmer. In a mixing bowl, whisk egg yolks and sugar. Slowly (very, very slowly) pour half and half mixture into eggs and sugar, whisking constantly. Return mixture to saucepan and heat over medium until thickened, stiring constantly, about 6-7 minutes. The mixture should coat the back of a wooden spoon.
Strain mixture into a bowl, and add buttermilk. Allow to cool in the refrigerator for about 2 hours. Process in ice cream maker according to manufacturer’s instructions. (Can be prepared up to 5 days ahead. Freeze in covered container.)
*A great way to use that scraped vanilla bean is to make vanilla sugar by placing the bean into a container of sugar and cover tightly. Use for coffee, tea, or as a sweetener for fruits and berries.
Hi there,
I came across your website after looking up what to do with left over baked beans and your website was listed in a post. Got pretty pumped about your pizza dough adventures (someday I will have my own), but I’m actually writing in regards to your computer issues.
I used to work at a local computer repair place and I understand your feelings towards the Geek Squad, it’s ridiculous the amount of time and money that place takes up, often delivering minimal results.
Anyway, here is a solution with an 80%ish success rate.
Three free programs to download.
www.ccleaner.com
www.malwarebytes.org
www.superantispyware.com
Install them all, run virus definition updates on the last two, and scan away. I’d recommend restarting in safe mode the second (or even the first) time to try and catch the viruses/trojans “off guard”. I’m sure you’re IT guy can handle it from there or help you out if you have any questions.
Best of luck! Happy cooking,
~ Jake
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!