Creamy Strawberry Buttermilk Ice Cream
Friends, it’s ice cream season, in case you didn’t realize it.
The heat is on and I’ve been keeping myself cool from within for quite a few months now. Before I went home for the long weekend I had four flavors in my freezer. I’m an addict, but it’s not really that much of a problem. IMO.
Picking flavors is a fun game, and I recently found myself with buttermilk in the fridge, bought for a reason that my forgetful self could not remember. Deciding that it should not go to waste, I made ice cream, remembering awesome flavors from years past.
The Caramel Swirled Buttermilk from last season was one of my faves, and while I was so tempted to just let it lie as a simple buttermilk churn, the fresh strawberries in the market were calling my name, and that is how this wonderful strawberry buttermilk ice cream came to be.
Needing some reassurance that this was a good idea, I had two of my favorite taste testers come over to sample, and from them it got a sticky thumbs up. They’re tough critics, so you can be confident that this works.
I like making up the liquid the night before to ensure it’s cooled all the way. Otherwise, I get impatient and the whole thing is a mess.
I let the strawberries macerate in a bit of sugar to get the juices out because I didn’t know how that extra water would work with the rest of the ice cream, chemistry-wise. I don’t think it’s super necessary, but omit that step at your own risk.
- 1 ¾ cup heavy cream
- ½ cup granulated sugar
- 3 TB light corn syrup
- 1 ¼ cup buttermilk
- 1/2 pint strawberries, hulled and quartered
- 2 TB sugar
- In a small saucepan, warm the cream over low heat with the sugar and corn syrup, stirring occasionally, until the sugar is dissolved. Chill the mixture thoroughly, at least 8 hours.
- Meanwhile, place the strawberries in a medium bowl with 2 TB sugar. Let sit at room temperature, about an hour, until some of the juices. Strain the berries and add the whole berries to a food processor blender. Puree until almost smooth, leaving chunks as desired. Reserve until ready to churn.
- Stir the buttermilk and pureed strawberries into the chilled sweetened cream and freeze in an ice cream maker by the manufacturer’s directions.
- Press plastic wrap on the top of the ice cream to prevent freezer burn. Freeze for a few hours until firm enough to scoop.
Written once showered.