Blueberry buttermilk ice cream is the perfect end of summer treat!
Summer is all about consuming as much ice cream as humanly possible – and by consuming, I mean also making it at home whenever you can! It’s a fun project to do with kids – and if you don’t have kids, even more ice cream for you! Give this blueberry buttermilk ice cream recipe a try this week, you’ll fall head over heels for the sweet and tart flavor!
Making ice cream is like making magic, right in your own kitchen. Seriously, ingredients still amaze me. Combine simmering cream and buttermilk with fresh egg yolks and a luscious mixture comes together. A mixture that coats the back of your spoon, a mixture that when other ingredients like sugar, red wine, and blueberries come into play, create a heavenly summer flavor.
Buttermilk might not be the most common ice cream ingredient but it really balances out the sweet berries and cream. I’m one that hates a too-sweet ice cream and this is just the opposite: tart, with a hint of sweetness that will keep you second guessing what the secret is. Oh and that red wine? Don’t skip it. Not only does it aid in the gorgeous end color of the ice cream, but the alcohol makes for an extra creamy ice cream.
Time to chill out with this blueberry buttermilk ice cream recipe!
- 1½ cups blueberries
- 3 tablespoons water
- 1 cup heavy cream
- 1 cup buttermilk
- 4 large egg yolks
- 2 tablespoons granulated sugar
- 2 tablespoons red wine
- 1 tablespoon lemon juice
- Simmer the blueberries with the water until they burst. Cook until the water evaporates and the berry juice thickens. Set aside.
- In a separate sauce pan, simmer the heavy cream and butter milk.
- In a bowl, whisk together the egg yolks and sugar. Slowly whisk in the cream mixture and bring back to the stove top. Whisk until mixture is thick and coats the back of a spoon.
- Add the red wine, lemon juice, and berry mixture. Chill overnight.
- Run through ice cream machine as instructions advise. Eat ice cream!
If you loved this blueberry buttermilk ice cream recipe, I think you’ll love these recipes, too: