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Vanilla Buttermilk Ice Cream

A delicious and creamy homemade ice cream
Prep: 40 minutes
Chilling time: 6 hours
Total: 40 minutes
Servings: 8 servings (makes one quart)
Author: The Bojon Gourmet


  • 1 1/4 cups heavy cream, (10 ounces / 300mL)
  • 1/2 plump vanilla bean, split lengthwise and scraped
  • 1/2 cup sugar (I use organic blonde cane sugar), (3.5 ounces / 100 grams)
  • 1/8 teaspoon fine sea salt
  • 4 large egg yolks
  • 1 1/4 cups buttermilk, (10 ounces / 300mL)


  • In a medium saucepan, combine the cream, vanilla pod and scrapings, sugar and salt. Bring to a bare simmer over medium heat, stirring frequently to dissolve the sugar. Cover and steep 20 minutes.
  • Meanwhile, place the egg yolks in a medium bowl and set the bowl on a damp kitchen towel. Measure out the buttermilk and have it by the stove.
  • When the cream has steeped, drizzle it slowly into the egg yolks, whisking constantly. Return the mixture to the pot and cook over a low flame, stirring constantly with a heat-proof silicone spatula, until the mixture thickens slightly, begins to "stick" (form a film othe bottom of the pan, and/or registers 170ºF on an instant read thermometer. Immediately stir in the buttermilk to stop the cooking, then strain the mixture through a mesh sieve and into a bowl or jar. Cover and chill the mixture until very cold, at least 4 hours and up to 2 days.
  • Churn the mixture in an ice cream maker according to the manufacturer's instructions, then scrape into a container and freeze until firm, at least 2 hours. The ice cream is creamiest within the first week of churning, but it will keep in the freezer for up to a month or two. Store it airtight with a piece of parchment paper pressed directly to the surface to prevent ice crystals from forming.


This ice cream will be creamiest if the base is allowed to chill for 4-24 hours prior to churning, but you can stick it in a metal bowl over an ice water bath to chill it quickly if you're in a hurry.
Serve it with any fruit dessert (Peach Cobbler, for instance), or with fresh berries.
I love my Kitchen Aid ice cream maker attachment, which uses the motor of a stand mixer to do its dirty work, and stays out of the way in the freezer until I need it.
Nutritional values are based on one of eight servings.


Calories: 229kcal | Carbohydrates: 16g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 153mg | Sodium: 94mg | Potassium: 88mg | Sugar: 14g | Vitamin A: 740IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 0.3mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!