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Strawberry Buttermilk Ice Cream

Fresh strawberry puree swirled into a creamy buttermilk mixture.
Yield: about 1 quart
Prep Time10 minutes
Resting Time8 hours
Total Time8 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Maryanne Cabrera

Equipment

  • Compressor Ice Cream Machine

Ingredients

  • 4 cups strawberries (454 g) about 16oz/1pound, hulled and sliced
  • ⅔ 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. 
 

Nutrition

Calories: 267kcal | Carbohydrates: 26g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 60mg | Potassium: 214mg | Fiber: 1g | Sugar: 24g | Vitamin A: 739IU | Vitamin C: 43mg | Calcium: 93mg | Iron: 0.4mg