Wednesday, August 29, 2012

Vanilla Buttermilk Ice Cream with Raspberries

This is what happened when we ran out of our normal ice cream ingredients.

I thought that by using buttermilk in place of whipping cream, the consistency might remain the same.  What I didn’t count on, was the excellent flavor that came along with it!

When you top this slightly-tangy ice cream with fresh raspberries and raspberry sauce, you have an elegant dessert. 

Vanilla Buttermilk Ice Cream with Raspberries


  • 3 C half and half
  • 1 C buttermilk
  • 2 tsp. vanilla
  • 3/4 C sugar
  • 1 tsp. lemon zest {optional}
  • 1 recipe raspberry sauce


Begin by combining the 3 C half and half with 1 C buttermilk in a large measuring cup.  Stir. 

Add in the 3/4 C sugar and stir until blended.  Stir in the vanilla extract.  And, if desired, the lemon zest. 

Pour the mixture into your ice cream maker base and make according to manufacturers directions.  Ours took about 20 minutes. 

Scoop out of the base and into freezer-friendly containers.  We use 3 C ziploc bowls to store our ice cream. 

To serve, top with raspberry sauce and or granola.


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