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Strawberry Buttermilk Ice Cream

Fresh strawberry puree swirled into a creamy buttermilk mixture.
Prep Time: 10 minutes
Resting Time: 8 hours
Total Time: 8 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 1 quart

Equipment

  • Compressor Ice Cream Machine

Ingredients

  • 4 cups strawberries (454 g) about 16oz/1pound, hulled and sliced
  • cup granulated sugar (135 g)
  • 1 ½ cup heavy cream
  • 1 ½ cup buttermilk
  • pinch fine sea salt

Instructions

  • Puree strawberries. Pour into a large bowl and whisk in sugar. Add cream, buttermilk, and salt. Whisk until combined. Transfer to an airtight container and allow mixture to mature overnight in the fridge.
  • Stir contents together. Freeze mixture in ice cream maker according to your unit's instructions. Process until the volume has increased by half and has reached a soft serve consistency.
  • Transfer to an airtight, freezer-safe container and let rest in the freezer for at least 1 hour before serving. Allow to sit at room temperature for 5 minutes before scooping and serving.

Notes

Ingredient Notes:
  • Fresh strawberries work best. Frozen strawberries will create an icy texture.
  • Heavy cream is also labeled as heavy whipping cream.
  • Low-fat buttermilk is most commonly available. 
Storage: Keep in an airtight container in the freezer for up to two weeks.