The Valentine’s red velvet cake left me with a giant bottle of buttermilk in my fridge. And by giant, I mean a quart’s worth. I have a quart’s worth of buttermilk sitting in my fridge and I’ve only used an eighth of it.
Getting rid of any extra buttermilk always felt so difficult. I wasn’t too excited about making fried chicken, ranch dressing, or pancakes. I wanted a quick and easy way to use up A LOT of buttermilk.
Enter in: Buttermilk ice cream.
It sounded a little daunting; a flavor of ice cream that most people would be foreign to, right? Except for the fact that if you’ve ever eaten ice cream from an ice cream shop, you’ve probably had buttermilk ice cream before. As I took my first bite (straight from the ice cream machine, shhh!!) I was so surprised I recognized the flavor. The buttermilk gave the ice cream this super sweet and tangy flavor and the richness was far beyond an ice cream made from heavy cream and milk alone. Plus, no egg yolks so no tempering!
This is by far the best way to use up any leftover buttermilk. Plus, you can change up the recipe with any kind of flavor combination you want. Strawberries worked great, but I’m sure any other berry or even lemon would go fabulous with that buttermilk tang.
Why buttermilk ice cream isn’t more of a popular thing is completely lost on me. ‘Cause this stuff is dang good. Between the pint of B&J’s Cherry Garcia and my tin pan filled with buttermilk ice cream–well, let’s just say Mr. Garcia will most likely still be sitting in the freezer a month from now.
At this point, I’m honestly worried about not having ENOUGH buttermilk in the fridge for a second batch. Oh, how the tables have turned…
NEXT UP: Did someone say, biscuits?
Buttermilk Ice Cream
Recipe makes 1 quart
1 3/4 cup heavy cream
1/2 cup granulated sugar
3 tbsp honey
1 1/4 cup buttermilk
1 tsp whiskey or bourbon
1/2 cup of diced fresh strawberries
1 tbsp of granulated sugar
1. In a small saucepan, warm the heavy cream over low heat. Stir in the granulated sugar and honey, mixing until the sugar is dissolved. Transfer to a bowl, cover with plastic wrap, and keep in the refrigerator until the mixture is completely chilled.
2. Cook the dice strawberries with the 1 tablespoon of sugar in a pan over medium heat until the mixture turns watery. Strain the excess liquid and transfer to a small bowl. Place in the freezer until cooled.
3. Once both the cream mixture and strawberries are cooled, remove from the freezer. Stir the buttermilk and whiskey in with the cream mixture. Pour the liquid into your ice cream machine and proceed with the process as according to your machine.
4. Towards the end of the churning process, spoon in the strawberries. Let it mix in for about 30 seconds, then stop the ice cream machine and transfer to a container. Freeze overnight for a thicker ice cream, but the whiskey should keep it easily scoopable.