No-Churn Buttermilk Vanilla Ice Cream
Recipe by Michael Kimball, Savory Spice Test Kitchen
Sweet Treats
Achieve smooth, scoopable ice cream with fruity and floral Tahitian vanilla and tangy buttermilk, all without a machine.
Serves
8 servings
Prep Time
10 minutes
Ingredients
2 cups heavy whipping cream, divided 1 cup buttermilk 1 (14 oz.) can sweetened condensed milk
Pure Tahitian Vanilla Extract
2 tsp. Pure Tahitian Vanilla Extract
2 tsp. rum (optional)*
¼ tsp. Kosher Salt
Directions
Chill a large, shallow dish or container, such as a 9x13 casserole dish, in the freezer at least 1 hour prior to making ice cream. Whisk 1 cup heavy whipping cream in a medium bowl until you reach soft peaks. Combine remaining ingredients in a separate medium bowl. Gently fold whipped cream into buttermilk mixture until no lumps remain. Pour into pre-chilled container, cover, and freeze for 1 hour. Stir the semi-frozen ice cream with a whisk to recombine any cream that has risen to the top. If ice cream is still liquid at 1 hour**, check progress every 30 min. and complete stirring step once ice cream has reached a soft-serve consistency. Return to freezer, stirring again after another hour. Continue freezing until frozen solid, 2 to 4 additional hours.
Recipe Notes
*A splash of alcohol lowers the freezing point, resulting in less ice crystal formation and smoother, easier-to-scoop ice cream.
**Freezing time will vary depending on size and material of container (in testing, a 9x13 enameled cast iron dish performed best), temperature of freezer, etc.
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