I’ve always had a bit of wanderlust. I like to call it a case of the ‘get-gones’. I like to, you know… get-gone from everywhichwhere I am. Just drop me off at the airport and I’ll figure out the rest… all of this to the great dismay of my parents and my cat who tend to stay in one place for extended amounts of time.
Last month I was lucky enough to be in Asheville, North Carolina where they have the most awe-inspiring blue mountains and the most wonderful chocolate. Can I camp in the mountains and drink chocolate for the rest of my life? I might be ok with that.
This weekend I visited St. Louis where I found seriously good coffee at The Mud House and the most lovely tea from The ReTrailer. Can I just perfect latte art and blend healing teas for the rest of my days? That seems really nice.
The get-gones shape me, in big and subtle ways.
Realistically thought, I can’t always be gone. That’s just unreasonable. There’s Instagram for the times when the get-gones turn into the stay-puts. I mean… really.
I also find myself thumbing through cookbooks when I’m feeling travel-antsy. (I’ve made up a lot of words in this post.) My most recent cookbook traveling adventure is David Lebovitz’s My Paris Kitchen. I haven’t been to Paris yet, but I’m pretty sure I’m 100% ready for the Coq Au Vin. Thank you, David.
David’s recipe for Buttermilk Ice Cream caught my eye. It perfectly marries my love of buttermilk with my love of cold, churned, frozen dairy.
It’s wonderfully simple! No egg yolks. No tempering.
There’s heavy cream for that luscious supple texture, buttermilk for the milky tang, and granulated sugar and vanilla honey for sweetness. I also decided to add a splash of bourbon (which comes pretty naturally to me) to help keep the ice cream scoop able in the freezer.
This creamy, smooth ice cream is like blending frozen yogurt with gelato. So rich and fresh to death!
As with most good ice creams, we’re going to need an ice cream maker to make this fluffy texture possible.
Maybe you have an ice cream mixing bowl chilling in the freezer right now. If you’re that person, I commend you. I’m never that person. I use an ice cream maker that freezes internally. It’s like having an air conditioner that makes its own ice cream, so…. at least there’s that.
I froze the ice cream in a bread pan overnight. When I scooped it the next day I was amazed at how creamy and scoopable the ice cream was. For this we can thank the fat from heavy cream and the unfreezing alcohol of bourbon. Also… it’s tastes daaaang good!
Strawberries are showing off. They’re sweet and ripe and basically begging to be paired with this tart ice cream. Fine. You win, strawberries. We all win.
This ice cream is simple with a side of tart. It’s lovely when paired with fresh fruit, but would also be wonderful over a warm fruit pie… I’m thinking Peach Blueberry Pie.
Buttermilk Ice Cream with strawberries
makes 1 quart
adapted slightly from My Paris Kitchen
1 3/4 cup heavy cream
1/2 cup granulated sugar
3 tablespoons honey
1 1/4 cup buttermilk
1 tablespoon bourbon (optional)
strawberries and a bit of granulated sugar for topping
In a small saucepan, warm the cream over low heat with the sugar and honey until the sugar is completely dissolved. Place the mixture in a bowl and refrigerate until chilled through, 6 to 8 hours.
Stir the buttermilk and bourbon into the chilled sweetened cream. Freeze according to your manufacturer’s ice cream maker instructions. I churned my ice cream for about 30 minutes. Once churned, transfer ice cream to a freezer-safe container and freeze overnight, or until firm enough to scoop.
Just before serving, toss together sliced strawberries and a few pinches of granulated sugar. Allow to rest for 15 minutes at room temperature. Scoop ice cream and top with strawberries and juice. Enjoy!
I have been making this ice cream for several years. It is perfect. I have now started subbing SWERVE sugar alternative for the sugar in a 1/1 ratio. No one even noticed. Taste, texture, smoothness were all unchanged. Hardened to the perfect consistency. Significant cut in calories. This recipe is a winner.
I just found this blog and I love it!! I love the idea of using cookbooks to feed your travel wishes until you can actually get where you want to go! Thanks for putting a new perspective on my day :)
I’m trying this today and I used vodka so here’s to hoping it works the mix taste good.
Just made this ice cream and while good, it was a bit bourbony for my taste. I think in the future I would reduce the amount to 1 tsp rather than a full tablespoon. Most other ice cream recipes tend to call for 1 tsp of alcohol.
Hi – the ingredients just say ‘honey’, but the entry mentions ‘vanilla honey’. Which should I use? If I don’t have vanilla honey do you have a suggestion on how much extract?
Hi, I recommend using vanilla honey, as it adds a little extra bit of flavor. I actually have a post on how to make vanilla honey! https://joythebaker.com/2014/03/vanilla-honey/
Absolutely delicious ice cream, Thank you for the recipe.
Nice shout out to The Mud House, which is such a wonderful place here in St Louis. This recipe looks great. I will have to try it, the twangy and funkier the better for me.
classic and delicious – I can eat it everyday! :D
Sounds amazing. I am making this ice cream next, and yes I have the bowl chilling in the freezer (only because I meant to make ice cream weeks ago). Your strawberries look fabulous – in season – yeah!!! In season strawberries in Vancouver in a few weeks – can’t wait.
Yeah, I’m not the one who has ice cream machine bowl in the freezer, but it’s going into the freezer now. Will be enjoying this ice cream tomorrow! Your strawberries look awesome, so red and ripe.
I literally just bought an ice cream maker 2 days ago, and now I can try this recipe, so excited!
Thanks for the recipe and great pics!
I now own 4 ice cream makers so that I can make multiple flavors at once for BD parties and such. I keep one in the freezer at all times and the rest I freeze as needed. I have been lucky and have picked up the same machine I purchased for like $9-10 at the Goodwill. One of them had never been used and was still in the box. This is a keeper recipe. I have made it dozens of times.
Shikha la mode
This is more like an ice milk then, right – no eggs! I’m definitely that person who always has an ice cream bowl freezing jjuuuuuuuuuust in case. And it always comes in handy, especially now when all I want to do is make ice cream!
I so love your blog….! Everything..writing, recipes, and pictures!!
Over the top delicious!