Buttermilk ice cream

I’m back from camp and a last-minute experiment turned out to be a massive hit.

Ingredients (for about 1.5 quarts)

  • 2C (500ml) Heavy cream
  • 2C (500ml)  Buttermilk (use a good buttermilk, ideally something that’s made locally and nicely cultured)
  • 3/4C (150g) Sugar
  • 1/2-1t (2-5ml) Vanilla bean paste or vanilla extract
  • Pinch salt


Combine all of the ingredients. Chill the mixture then freeze in an ice cream freezer. Serve straight from the machine, or scoop into a pan and set in a cold freezer to firm even more.

(Unlike the nectarine sorbet, this doesn’t require adjustments for home vs. professional equipment.)