This post may contain affiliate links. Please read my disclosure policy.
Buttermilk Honey Ice Cream ~ a smooth and tangy frozen treat with notes of lemon and honey.
You may think this is an ordinary vanilla ice cream recipe but that is not the case! First of all, there’s tons of vanilla flavor from the fresh vanilla beans, but then there’s so much more. As you know buttermilk can make all your baked goods that much better and equally it flavors ice cream in a way you never imagined. The tangy taste of buttermilk blends perfectly with sweet honey and the subtle undertones of lemon.
Since the ice cream is partially sweetened with honey, it also makes sense to drizzle just a little more on top. I love the way the honey freezes! This is the kind of ice cream that’s perfect served with fresh fruit. Peaches, or any stone fruit, are particularly wonderful served with Buttermilk Honey Ice Cream. Slice the peaches in half, remove the pit, drizzle with a little butter and honey then bake in the oven until soft. Allow the peaches to rest for a few minutes and serve with a scoop of Buttermilk Honey Ice Cream. You’re going to flip for this one!
Most of all, you’ll end up with a wonderful, company worthy dessert that is mostly made ahead of time. Your guests will truly be impressed! My husband deemed this one of the best ice creams I’ve ever made, and we all know I’ve made a few!
It’s especially important to note that I don’t even like buttermilk, but I LOVE this ice cream.
You don’t have to be a buttermilk lover to love this ice cream!
- 1 1/2 cups whole milk
- 1/2 vanilla bean seeds scraped
- 3/4 cups granulated sugar divided
- 1/4 cup honey
- pinch of flakey sea salt
- Strips of lemon peel - no pith - from 1 lemon
- 4 egg yolks
- 1 cup heavy cream
- 2 ounces cream cheese room temperature
- 1 1/2 cups fresh buttermilk well shaken
- Optional: additional honey for drizzling
- Add the milk to a heavy bottom, medium saucepan. Add 1/2 cup of the sugar, salt, vanilla bean and seeds, honey and lemon peel to the milk. Warm over medium heat until the mixture almost comes to a boil. Cover and remove from the heat. Steep for 30 minutes.
- While the lemon, vanilla bean and milk are steeping, whisk the remaining ¼ cup of granulated sugar with the 4 egg yolks until the mixture is pale and slightly thickened. Set aside.
- Place a large glass or metal pan inside another larger bowl filled with ice. Add the heavy whipping cream to the bowl set in the ice bath. Set aside.
- After the milk mixture has steeped for 30 minutes, remove the vanilla bean and lemon peels. Put the milk back on the heat and cook on medium until it starts to boil. Remove from the heat.
- Temper the eggs by slowly drizzling a little hot milk into the eggs while whisking. By slowly increasing the temperature of the eggs you can prevent them from scrambling while cooking the mixture to a safe temperature.
- Once half the hot milk has been added to the eggs, pour the egg/milk mixture back into the saucepan whisking to combine. Heat on medium, stirring constantly with a wooden spoon, until the mixture coats the back of the wooden spoon.
- Remove from the heat and add the cream cheese. Emulsify with an immersion / stick blender until smooth. Pour the base mixture into the cream set over the ice bath. Stir occasionally while cooling, about 30 minutes. Once cooled, add the buttermilk and stir until incorporated. Refrigerate the mixture for at least 8 hours or overnight.
- Process according to the manufacturers directions for your ice cream maker. Freeze the finished ice cream for several hours or overnight before serving.
- Drizzle with honey before serving if desired
This Buttermilk Honey Ice Cream is exceptional served with baked peaches or any stone fruit available.
Here are a few products I used to make this ice cream – I love my Cuisinart Ice Cream Maker and my Braun Stick Blender!
Some links in this post are my referral links. If you do decide to purchase something at Amazon or another retailer after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
Did you have a wonderful holiday weekend? Our plans went down the tubes when I got sick this past week. I really hate to be sick but especially dislike the summer crud. Sorry – whining time is over.
It’s a new week, the garden is growing like crazy, all the laundry is done and you know what? I worked my last day at my full-time job this past Thursday. I am now blogging full-time and couldn’t be happier! This is a dream come true for me and I feel very blessed. So many wonderful things are going on in our lives and I want to share them all with you! Thanks so much for following along with us on our adventures in the kitchen and travel. Stay tuned for more fun to come!
Thanks so much for stopping by!