Strawberry Buttermilk Ice Cream
An old fashioned strawberry ice cream recipe.
Servings: 8
Equipment
- ice cream machine this is the one I use and love
Ingredients
strawberry puree
- 1 lb fresh strawberries, trimmed and chopped, you can also use frozen strawberries
- 2 Tbsp sugar
- squeeze of lemon juice
ice cream custard
- 6 egg yolks
- 1/2 cup sugar
- 4 Tbsp corn syrup, helps keep the ice cream soft and scoop-able
- 1 3/4 cups heavy cream
- 1 cup cultured buttermilk, shake before measuring
- 1 tsp vanilla extract
Instructions
make the puree and chill
- Puree the berries in a blender or food processor until smooth.
- Put the puree, sugar, and squeeze of lemon in a large heavy bottomed saucepan and bring to a boil, stirring almost constantly to dissolve the sugar.
- Let boil gently, stirring often, until much of the liquid has evaporated and the mixture is thickened, and coats the back of a spoon, about 15 minutes. You should have about a cup of thick puree. Cool and then refrigerate.
make the custard
- In a medium heavy bottomed saucepan whisk 6 egg yolks with the 1/2 cup sugar and 4 Tbsp corn syrup until well combined.
- Over medium heat whisk in1 3/4 cups heavy cream and the 1 cup cultured buttermilk. Whisk well to combine, then switch to a silicone spoonula. Allow the mixture thicken, stirring almost constantly. You do not want it to boil, so watch carefully.
- Pour through a strainer into a bowl and add the 1 tsp vanilla extract. Let cool at room temperature, then stir in the chilled strawberry puree. Cover and refrigerate until cold. I leave it overnight.
make the ice cream
- Process your ice cream according to your machine's directions.
- You can enjoy it as soft serve style right away, or transfer to a freezer safe pan and freeze until scoop-able, about 4 hours.
Notes
No Churn Option
(We'll omit the egg yolks in this version.)
- Make the puree and chill as per the recipe.
- In a large bowl, whisk together the strawberry purée, buttermilk, vanilla, and corn syrup. In a separate bowl, whip the cream to soft peaks.
- Fold the two together until smooth.
- Pour into a loaf pan, cover, and freeze until firm—about 6 hours.
Nutrition
Serving: 0.5 cup · Calories: 343 kcal · Carbohydrates: 32 g · Protein: 5 g · Fat: 23 g · Saturated Fat: 13 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Cholesterol: 206 mg · Sodium: 73 mg · Potassium: 197 mg · Fiber: 1 g · Sugar: 30 g · Vitamin A: 981 IU · Vitamin C: 34 mg · Calcium: 97 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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