Strawberry Buttermilk Ice Cream

Strawberry Buttermilk Ice Cream

I made a comment on The Saucy Southerner facebook page recently asking whether anyone was interested in ice cream.  It was prior to my post about Bourbon Cherry Ice Cream and I really wasn’t anticipating what happened next!  On that post in the comments, Ariana asked if she could make a flavor request…and I replied, “Certainly!”.  She requested strawberry.

Now I’ll tell you, I considered this a challenge.  I wanted to give her a “not your ordinary” strawberry.  So, I pondered for a bit and I came up with this variation on my basic custard style ice cream.  It’s got buttermilk in it for some tang and because I think buttermilk makes most everything taste better!  And well, it’s got alcohol in it too!  I’m not the “Saucy Southerner” for nothin’! *wink*

I gave it a taste; in the interest of full disclosure,  I tasted it straight out of the ice cream churn. And then some more when I took it inside. And then, probably, some more after it set up a bit. But I had to be sure Ariana  would like it. *wink*

I think it turned out beautifully and I hope you’ll try it!

P~

Strawberry Buttermilk Ice Cream

 

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This recipe is a basic custard style ice cream which I have modified to add some buttermilk. It's then flavored with fresh strawberries marinated in Chambord and Cointreau.

Author: The Saucy Southerner

Serves: About 2 quarts

Ingredients

• 1 cup half & half
• 1 cup buttermilk
• 2 cups heavy whipping cream
• 8 egg yolks
• ⅔ cup sugar
• 1 tablespoon Chambord (raspberry flavored liqueur)
• 2 tablespoons Cointreau (orange flavored liqueur)
• 2 cups fresh strawberries, marinated in liqueurs (for about 30 minutes) then mashed with a potato masher.

Instructions

1. In a heavy saucepan, bring the half & half, buttermilk and cream to a boil.
2. Remove from heat.
3. In a mixing bowl, whisk the egg yolks and the sugar until they are light, fluffy and pale yellow in color.
4. Slowly add the cream mixture, whisking constantly until all the cream mixture is added to the eggs and sugar.
5. Return the egg/sugar/cream mixture back to the saucepan.
6. Heat, over low heat, stirring constantly, for about 15 minutes or until the mixture coats the back of the stirring spoon.
7. Cover and chill in the refrigerator.
8. Once the mixture is cool, add it to the ice cream maker and freeze (only half way) according to the manufacturer’s instructions.
9. Half way through the freezing add the strawberries and liqueur liquid and complete the chilling process.

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Sliced strawberries waiting for the macerating with Chambord and Cointreau…

Fully macerated and mashed strawberries…