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Blueberry Buttermilk Ice Cream

Blueberry Buttermilk Ice Cream

If you like tart and creamy, this ice cream is for you. An easy custard base makes a super creamy ice cream, and the addition of buttermilk gives it a tangy twist that is next-level good. And then, if next-level can go next-level, fresh blueberry compote gets swirled into the smooth, sweet-tart cream.

If you like tart and creamy, this ice cream is for you. An easy custard base makes a super creamy ice cream, and the addition of buttermilk gives it a tangy twist that is next-level good. And then, if next-level can go next-level, fresh blueberry compote gets swirled into the smooth, sweet-tart cream.

Ingredients: 

5 egg yolks
¾ cup sugar
2 cups heavy cream
1 cup buttermilk
1 teaspoon vanilla extract
Pinch kosher salt
Blueberry Compote (recipe below) 

For Blueberry Compote: 

2 cups fresh blueberries
2 tablespoons sugar
Pinch kosher salt

Recipe directions: 

In a small bowl, whisk the egg yolks just until they are broken up. Whisk in ½ cup of the sugar.

In a heavy saucepan, heat the cream and ¼ cup sugar over medium-high heat. Stir until the sugar is dissolved and the mixture just begins to simmer. Reduce the heat to medium.

Ladle about ½ cup of the cream into the egg yolk-sugar mixture, whisking constantly so that you don’t wind up with scrambled egg yolks. Repeat with another ½ cup of the cream. Then slowly pour the egg-cream mixture into the saucepan with the rest of the cream, stirring as you do. Stir constantly and cook for about 4 to 5 minutes until the mixture is thick enough to coat the back of a spoon. Pour the custard into a clean bowl, cover with plastic wrap, and refrigerate for 2 hours until it is cooled completely.

Stir the cold buttermilk into the cold custard. Stir in the vanilla and salt. Pour the mixture into the bowl of an ice cream machine, then add the Blueberry Compote. Freeze according to the ice cream machine instructions. 

For Blueberry Compote: 

In a small, heavy saucepan, bring the blueberries, sugar, and salt to a simmer over medium heat. Stirring occasionally, cook until the blueberries have burst and the sauce is thick enough to coat the back of a spoon, about 10 to 12 minutes. Cool the blueberry compote in the pan.

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