Strawberry Buttermilk Ice Cream

For Mother’s Day this year, I asked for an electric ice cream churn. 3.5 months later, I’m so glad I did. We’ve tried many delicious ice cream flavors, all of which taste better than the stuff from the store. Fruit flavors have surprised us the most at how delicious they can be. I was never a fan of strawberry ice cream before, but this strawberry buttermilk ice cream is now one of my favorites. For best results, use fresh, in-season strawberries.

The Strawberries

Simmer for 10 minutes over medium heat in a saucepan:

3 c. strawberries, sliced

4 T. fresh lemon or lime juice

1 c. sugar

When cooled, puree until smooth. (I tried a recipe that used chunks, but they were icy when fully frozen. I prefer to puree it all.)

The Ice Cream

Mix into the strawberry puree:

2 c. whole milk

1 1/2 c. heavy cream

1/2 c. buttermilk

1/2 c. sugar

1 1/2 t. vanilla

Let the mixture chill in the fridge until it’s cold, at least 4 hours. Churn according to the manufacturer’s instructions. I find that cold mix makes a nice soft serve in about 25 minutes. For a harder texture, store the ice cream in the freezer for 4 hours before serving.

Enjoy strawberry buttermilk ice cream on its own or with your favorite cake. We had strawberry shortcake on the side to celebrate our youngest daughter’s birthday. (She really loves strawberries!)

Find more delicious ice creams here.

strawberry buttermilk ice cream

Strawberry Buttermilk Ice Cream

I was never a fan of strawberry ice cream before, but this strawberry buttermilk ice cream is now one of my favorites. For best results, use fresh, in-season strawberries.
No ratings yet
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Course Dessert
Cuisine American
Servings 2 quarts

Equipment

  • ice cream churn

Ingredients
  

  • 3 cups strawberries sliced
  • 4 tablespoons lemon or lime juice fresh
  • 1 cup sugar
  • 2 cups milk whole
  • 1 1/2 cups heavy cream
  • 1/2 cup buttermilk
  • 1/2 cup sugar
  • 1 1/2 teaspoons vanilla

Instructions
 

  • Simmer for 10 minutes over medium heat in a saucepan.
    3 cups strawberries, 4 tablespoons lemon or lime juice, 1 cup sugar
  • Let the fruit mixture cool, then puree it. Mix the remaining ingredients with the puree.
    2 cups milk, 1 1/2 cups heavy cream, 1/2 cup buttermilk, 1/2 cup sugar, 1 1/2 teaspoons vanilla
  • Let the mixture chill in the fridge until it’s cold, at least 4 hours. Churn according to the manufacturer’s instructions. For a harder texture, store the ice cream in the freezer for 4 hours before serving.
Keyword ice cream, strawberries
Tried this recipe?Let me know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rating