The best tangy strawberry buttermilk ice cream I know starts here: a rich egg-yolk custard softened with buttermilk and ribboned with strawberries. The buttermilk is the trick — its tang keeps you scooping.
The Best Tangy Strawberry Buttermilk Ice Cream
Get ready for your new favorite summer dessert! This incredibly simple recipe brings together sweet, sun-ripened strawberries and a classic Southern staple: buttermilk. The buttermilk adds a delightful, cheesecake-like tang that perfectly balances the sweetness of the berries and the richness of the cream. It’s a sophisticated yet effortless treat that will have everyone asking for the recipe. We absolutely adore serving it with a generous crumble of buttery shortbread cookies on top for the perfect textural contrast.
Ingredients
• SERVES 6
• 4 large egg yolks
• ½ cup / 100g (3.5 oz) sugar, divided
• 1¾ cups / 420ml heavy cream
• 1¼ cups / 300ml (10.1 fl oz) buttermilk, divided
• 8 ounces / 225g (7.9 oz) strawberries, trimmed and quartered
• ¼ teaspoon kosher salt
Instructions
1. In a medium bowl, lightly whisk the egg yolks. Add ¼ cup of the sugar and continue to beat for about 1 minute, until the mixture is smooth and a pale, milky yellow. Set aside.2. In a small saucepan over medium-high heat, combine the heavy cream and ¾ cup of the buttermilk. Heat, stirring occasionally, for 6 to 8 minutes, until a thermometer reads 150°F / 65°C. The liquid should be steaming gently.3. While the cream heats, combine the strawberries, the remaining ¼ cup sugar, and the salt in a food processor. Puree until you have a smooth, vibrant red mixture. For a chunkier ice cream, pulse until the fruit is at your desired consistency.4. Slowly pour the hot cream mixture in a thin, steady stream into the egg yolk mixture, whisking constantly to temper the eggs. This prevents them from scrambling.5. Whisk in the remaining ½ cup of buttermilk and the strawberry puree until everything is fully combined.6. Pour the custard base into a 1-quart container, cover, and refrigerate for at least 4 hours or overnight, until thoroughly chilled.7. Pour the cold custard into your ice cream maker and churn according to the manufacturer’s , typically for 15 to 35 minutes, until it reaches the consistency of a very thick milkshake.8. Transfer the churned ice cream to a freezer-safe container with a tight-fitting lid. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 2 hours, or until firm.9. Let the ice cream sit at room temperature for about 15 minutes to soften slightly before scooping and serving.
Nutritional Information
• Estimated values per serving:
• Calories: 450 kcal
• Fat: 35g
• Saturated Fat: 21g
• Carbohydrates: 30g
• Sugar: 28g
• Protein: 6g
• Sodium: 180mgDisclaimer: is an estimate and may vary based on the specific used.
Pro Tips
• for Perfect Ice Cream
• For the smoothest custard, be sure to heat the cream mixture to 150°F / 65°C. This gently cooks the egg yolks without scrambling them, ensuring a silky, rich base.
• Ensure your ice cream maker’s bowl is frozen solid (at least 24 hours) and that your custard base is thoroughly chilled (at least 4 hours). A very cold start is the key to a creamy, non-icy texture.
• For a beautiful strawberry swirl effect, puree only half of the strawberries with the sugar. Gently fold the remaining chopped strawberries into the ice cream during the last minute of churning.
• The plastic wrap trick is essential! Pressing plastic wrap directly onto the surface of the ice cream before freezing prevents ice crystals from forming, keeping your ice cream perfectly smooth.
FAQ
Q: Can I make this strawberry buttermilk ice cream without eggs
A: This recipe uses egg yolks to create a rich, French-style custard base. For an egg-free version, you can omit the yolks and the heating/tempering steps. Simply blend all ingredients together until smooth, chill the mixture thoroughly for at least 4 hours, and then churn as directed. The result will be a lighter, Philadelphia-style ice cream.
Q: What is a good vegetarian substitute for buttermilk
A: If you don’t have buttermilk, you can easily make a substitute. For every cup of buttermilk required, combine one cup of regular milk (whole milk is best for richness) with one tablespoon of lemon juice or white vinegar. Let the mixture sit for 5-10 minutes until it curdles slightly. This will provide the signature tang that makes this ice cream so special.
Q: How can I make this a vegan strawberry ice cream
A: To adapt this recipe to be fully vegan, you’ll need to replace the dairy and eggs. Use full-fat coconut cream instead of heavy cream, and create a vegan buttermilk with soy or almond milk and lemon juice. To replace the egg yolks as a thickener, you can create a slurry with 2 tablespoons (30 ml / 1 fl oz) of cornstarch and a little cold plant-based milk, whisking it into the base as it heats until it thickens.
Q: How long does this homemade vegetarian ice cream last
A: For the best creamy texture and fresh flavor, this homemade ice cream is best enjoyed within 1 to 2 weeks. Store it in an airtight container in the coldest part of your freezer. Pressing a piece of plastic wrap or parchment paper directly onto the surface of the ice cream before sealing the lid is the best way to prevent ice crystals from forming.
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The Best Tangy Strawberry Buttermilk Ice Cream
Ingredients
Method
- In a medium bowl, lightly whisk the egg yolks.
- Add ¼ cup of the sugar and continue to beat for about 1 minute, until the mixture is smooth and a pale, milky yellow.
- Set aside. 2.
- In a small saucepan over medium-high heat, combine the heavy cream and ¾ cup of the buttermilk.
- Heat, stirring occasionally, for 6 to 8 minutes, until a thermometer reads 150°F / 65°C. The liquid should be steaming gently. 3.
- While the cream heats, combine the strawberries, the remaining ¼ cup sugar, and the salt in a food processor. Puree until you have a smooth, vibrant red mixture. For a chunkier ice cream, pulse until the fruit is at your desired consistency. 4. Slowly pour the hot cream mixture in a thin, steady stream into the egg yolk mixture, whisking constantly to temper the eggs. This prevents them from scrambling. 5.
- Whisk in the remaining ½ cup of buttermilk and the strawberry puree until everything is fully combined. 6.
- Pour the custard base into a 1-quart container, cover, and refrigerate for at least 4 hours or overnight, until thoroughly chilled. 7.
- Pour the cold custard into your ice cream maker and churn according to the manufacturer’s , typically for 15 to 35 minutes, until it reaches the consistency of a very thick milkshake. 8.
- Transfer the churned ice cream to a freezer-safe container with a tight-fitting lid. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming.
- Freeze for at least 2 hours, or until firm. 9.
- Let the ice cream sit at room temperature for about 15 minutes to soften slightly before scooping and serving.
