Homemade Blueberry Buttermilk Ice Cream
Tangy buttermilk and sweet-tart blueberry swirl create a cool, creamy summer treat.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Allergens
Dairy
This churned ice cream pairs the richness of cream with the pleasant tang of buttermilk, swirled with a quick blueberry compote. The fruit is cooked down with sugar and lemon to concentrate its flavor before folding into the churned base. It makes a refreshing finish to warm-weather meals or a simple backyard dessert.
Ingredients
- 2 cups fresh blueberries
- 1/3 cup granulated sugar, divided for compote
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 1 1/2 cups buttermilk
- 2/3 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Method
-
In a small saucepan, combine blueberries, 1/3 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally and mashing some berries, until juicy and slightly thickened, about 8 to 10 minutes.
-
Remove compote from heat and let cool to room temperature, then refrigerate until fully chilled, at least 1 hour.
-
In a large bowl, whisk together heavy cream, buttermilk, 2/3 cup sugar, salt, vanilla extract, and lemon zest until the sugar dissolves, about 2 minutes.
-
Cover and refrigerate the buttermilk base until thoroughly chilled, at least 2 hours or overnight.
-
Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20 to 25 minutes.
-
Transfer about one-third of the churned ice cream to a freezer-safe container and spoon over a few tablespoons of the chilled blueberry compote. Repeat layering, gently swirling with a knife, until all ice cream and compote are used.
-
Cover with a lid or plastic wrap pressed against the surface and freeze until firm, at least 4 hours.
-
Scoop and serve. Let soften at room temperature for a few minutes if too firm to scoop easily.
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Homemade Blueberry Buttermilk Ice Cream
This churned ice cream pairs the richness of cream with the pleasant tang of buttermilk, swirled with a quick blueberry compote. The fruit is cooked down with sugar and lemon to concentrate its flavor before folding into the churned base. It makes a refreshing finish to warm-weather meals or a simple backyard dessert.
9 hr 1 quart 210 cal
Ingredients
- 2 cups fresh blueberries
- 1/3 cup granulated sugar, divided for compote
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 1 1/2 cups buttermilk
- 2/3 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Method
- 1
In a small saucepan, combine blueberries, 1/3 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally and mashing some berries, until juicy and slightly thickened, about 8 to 10 minutes.
- 2
Remove compote from heat and let cool to room temperature, then refrigerate until fully chilled, at least 1 hour.
- 3
In a large bowl, whisk together heavy cream, buttermilk, 2/3 cup sugar, salt, vanilla extract, and lemon zest until the sugar dissolves, about 2 minutes.
- 4
Cover and refrigerate the buttermilk base until thoroughly chilled, at least 2 hours or overnight.
- 5
Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20 to 25 minutes.
- 6
Transfer about one-third of the churned ice cream to a freezer-safe container and spoon over a few tablespoons of the chilled blueberry compote. Repeat layering, gently swirling with a knife, until all ice cream and compote are used.
- 7
Cover with a lid or plastic wrap pressed against the surface and freeze until firm, at least 4 hours.
- 8
Scoop and serve. Let soften at room temperature for a few minutes if too firm to scoop easily.