honey buttermilk ice cream + market fruit topping

July 8th, 2010

Oh my goodness… the heat! New York has received a heatwave that’s left me searching for any way to beat the heat. The thought cooking or turning on any heat-producing equipment brings a tear to my eye. Ok, well that’s a bit of an exaggeration, but seriously, bring on the ice cream. Any reason to open the freezer is a good reason, and this honey buttermilk ice cream has given me many reasons. Top it off with some fresh fruit and it’s a party.

After sending out a call to twitterland about what to do with some leftover buttermilk, Celia came through with the mouthwatering idea of honey buttermilk ice cream. I’d never had buttermilk or honey ice cream, but both certainly sounded delicious, so I did a little research and came upon an incredibly simple recipe that required zero stove time. Sign me up!

With only five ingredients, it was a whiz to make. Simply combine buttermilk, cream, a little confectioners sugar, honey and a bit of whiskey. The confectioners sugar seemed a little odd, but I decided to roll with it. After a churning it for a bit, I simple popped my bowl in the freezer and let it work it’s magic.

Meanwhile, I sacrificed a little time over the stove to make a quick fruit topping. You could really use any fresh fruit from the market, I chose currants and raspberries. Have you ever had black currants? I’d never tried them before… I have to say, they’re certainly not my favorite fruit. They’ve got a very bitter taste to them. I was hoping that pairing them with sugar and sweet raspberries might temper them, but not so much. You win some you lose some, but luckily the raspberry still tasted amazing.

Hours later I happily opened up the freezer, perhaps extra slow in order to take in as much cool air as possible, and pulled out my lovely honey buttermilk ice cream. I scooped myself a nice little cup full and topped it off with the fruit sauce, dodging the currants whenever possible. The ice cream was creamy and tangy with a nice, light sweetness. Paired with raspberries it’s a little piece of heaven.

Buttermilk ice cream
adapted from the telegraph

1 1/2 cups whipping cream
1/4 cup confectioners sugar
1 1/2 cups buttermilk
1/4 cup honey
2 tbsp whisky

Lightly whip the cream with the confectioners sugar until it’s just thick and billowy.
Stir in the buttermilk, honey and whisky. (Adding the whisky will stop it setting rock hard so you will be able to scoop it straight from the freezer.)
Churn in an ice cream machine and freeze for at least 5 hours, up to overnight.
Berry Topping
2 cups fresh berries (preferably two different types, such as raspberries, currants, blueberries, strawberries, cherries)
1/4 cup sugar
Place the berries and sugar over low medium heat on the stovetop. Cook for about five minutes or until the fruit begins to break down and create a sauce.
Remove from heat and let cool. Refrigerate.

Comments: 12 Total

  1. The Cilantropist

    July 8, 2010 at 6:42 am

    This sounds amazing and I love that it has a bit of whiskey in it! ;)

  2. Shaheen

    July 8, 2010 at 7:53 am

    This looks so gorgeous, Kelly! I love the blue boxes that you get berries in.

  3. Annie

    July 8, 2010 at 9:16 am

    MMMMM…. delicious !

  4. life according to celia

    July 8, 2010 at 10:23 am

    ack! the whiskey! sign me up, please.

  5. life according to celia

    July 8, 2010 at 10:25 am

    p.s. have you heard of humphrey slocombe here in the city? check out their flavors for lots of inspiration. ;)



  6. Lady Gouda

    July 8, 2010 at 12:25 pm

    Hmm this looks SO good. I love the idea of using buttermilk. I made my first batch of homemade ice cream this past weekend (strawberry), to medium success. While it didn’t freeze so well, it still tasted really, really good. I can’t wait to get into new and crazy flavors- this one will be at the top of my list.

  7. Bee@TalesFromAWellStockedLarder

    July 9, 2010 at 6:44 am

    That looks and sounds so good. My mouth is watering just thinking about it. Unfortunately, I think I’ll be waiting awhile to try it though…we’re having the opposite type of temperatures to you here in Australia…the equal coldest winter night (for 2010) last night and another set for tonight. I might um use the whisky in a hot chocolate and file your recipe away for a few months time :-)

  8. Megan Gordon

    July 9, 2010 at 9:20 am

    Oh dear. So happy you posted this. Looks absolutely amazing and while, for the sake of my waistline, I’ve been trying to abstain from too many forays into homemade ice cream land–this will be an exception. Thanks, Kelly.

  9. Abbie

    July 12, 2010 at 9:23 pm

    Made the ice cream and topping and just got to eat some–awesome!! Thanks for posting your recipe.

  10. Katie

    July 13, 2010 at 7:24 am

    This sounds absolutely amazing – any tips on how you’d make it without an ice cream machine?

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