honey buttermilk ice cream + market fruit topping
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.
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.