To prevent curdling, be sure to cool the ice cream custard to room temperature before adding the buttermilk and crème fraîche.
Ingredients
Makes 10 servings
Step 1
Bring cream to simmer in heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into yolk mixture. Return mixture to saucepan and stir constantly over medium-low heat until custard is thick enough to coat back of spoon, about 3 minutes (do not boil). Pour custard through fine strainer into clean bowl. Cool to room temperature. Whisk in buttermilk, creme fraiche, lemon juice, and salt. Chill custard until cold.
Step 2
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to containers; cover and freeze until firm, at least 4 hours. DO AHEAD:Ice cream can be made 3 days ahead. Keep frozen. Let soften slightly at room temperature before serving.
Step 3
*Sold at some supermarkets and at specialty foods stores.
Leave a Review
Reviews (13)
Back to Top我奇怪的是发生了所有的这些成分on hand so decided to make this. It's delicious, although just slightly icy (maybe because my buttermilk was not full fat). It was still very delicious. Nice tang but still sweet. It did make so much that it overflowed my ice cream maker.
mollyes
Washington, DC
9/30/2020
After trying to find the perfect vanilla ice cream, I finally bought a freezer to make my own. This recipe sounded wonderful because I love buttermilk. I ended up making it without vanilla, choosing to stick with lemon juice. I did substitute dark brown sugar for the white sugar because I also love brown sugar. I also like the color of my dessert. I plan to make a butter rum topping. This is incredible. It froze beautifully and my first attempt at making ice cream is a huge success!
jel1003
Arden Hills, Minnesota
7/27/2018
So. So. So. Good. This is seriously the best homemade ice cream I've ever had (with perhaps the mango ice cream my best friend's mom made about 15 years ago... I still remember that one). It is rich and creamy without being buttery. It is both tart and sweet and reminiscent of both frozen custard and frozen yogurt (though only in the tartness, not at all in the texture). I halved the recipe, and added about .5-.75 tsp vanilla, but otherwise, I followed it to a T.
rebcca
Montreal, QC
6/16/2015
Delicious indeed. I'm not sure if 'heavy whipping cream' is heavy cream, whipping cream, or something else, so I mixed some heavy (double) and light (single) creams together, and was short of buttermilk, so had to use some yoghurt! I forgot the lemon juice, but the ice cream still tasted of buttermilk, Mmmm, mmmM! Creamy and tangy, as it should be, perfect to pair with apple pie, or on it's own with some salted caramel sauce :)
skinnyboy
NY, now in Chester, UK
12/2/2012
Oh wow, was this good! If you like the usual sweet ice creams, this might be surprisingly tart for you. It tasted like sour cream ice cream. Fantastic. We will make this again.
toe2toe
Igo, CA
7/5/2012
I made this recipe exactly as written, with the addition of a little meyer lemon zest. The texture is great. The flavor is nicely tart and refreshing. As another reviewer said, unlike many homemade ice cream recipes, this keeps a very creamy texture. I served it with mixed berries (blackberries, raspberries and tayberries from my garden) that I macerated in a little raspberry liquer and sugar. Really good!! I will definitely add it to my favorites list!!
Anonymous
Danville, CA
8/24/2011
This reminds me of the light yellow ice cream inside BirdEye's Artic Roll that I loved as a kid. I think it will taste even more like it with more sugar, so I will add an extra 1/4 to 1/2 Cup sugar next time. This ice cream has the creamy texture of ice cream, but it also has the tartness of frozen yogurt. Unlike other ice cream that gets hard, this one stays nice and soft even after being frozen for several days. However, it also melts faster. My hubby said it tastes like spoiled milk and he is not into it. It is really easy to make creme fraiche at home using heavy whipping cream and buttermilk (look online for recipes).
lisachow
Bay Area, CA
6/6/2010
I paired this with the spiced peach pie with buttermilk crust and it was perfect!
Dominiquea22
8/24/2009
This produced a perfect texture. I also added vanilla and the result tasted like a creamy cheesecake ice cream.
Dominiquea22
NY
8/24/2009
YUM! It's like a more decadent pinnkberry yogurt. Very tangy. This is good on it's own but would be great over something very sweet - like a fruit crumble. The creme fraiche is a great addition.
mschmitt23
New York, NY
7/25/2009
Exquisitely simple and delicious recipe! It produced the finest creamy texture I've ever gotten out of my ice cream machine. I added a heavy teaspoon of vanilla and used homemade creme fraiche, but otherwise followed the recipe exactly. Very delicate cheesecake-sort of flavor with hints of sour cream and citrus. Would be excellent paired with fresh berries. A sophisticated ice cream that will impress your friends---if you don't tell them how easy it is to make. A real winner!
Anonymous
Mississippi
7/21/2009
Made this yesterday and it's fantastic. I can't wait to eat it again today! Really great texture. Tastes very much like cheesecake. Yum!!! It's great to make this after having done a souffle...great way to use up those extra yolks.
mbnSweden
5/26/2008
This ice cream is really great - not sweet - refreshing - I made it with the cornmeal cake - great dessert!
destcrz
Scottsdale AZ
2/18/2008
