Buttermilk and strawberries offer a tangy twist on berries and cream. This Strawberry Buttermilk Ice Cream is a match made in ice cream heaven. Check out other favorite ice cream sandwich cookies and ice cream recipes here.
Strawberry Buttermilk Ice Cream
Makes 1 quart
- 1 cup fresh strawberries, hulled and halved
- ⅔ cup (133 grams) plus ¼ cup (50 grams) granulated sugar, divided
- 1 tablespoon fresh lemon juice
- 2¼ cups whole milk
- 1½ cups heavy whipping cream
- 2 tablespoons light corn syrup
- ½ teaspoon (1.5 grams) kosher salt
- 4 large egg yolks
- 2 tablespoons (16 grams) cornstarch
- ¼ cup whole buttermilk
- Preheat oven to 375°F.
- Place strawberries, ¼ cup (50 grams) sugar, and lemon juice in a small baking dish, tossing to combine. Bake until fragrant, 8 to 10 minutes.
- Transfer berries with juices to the container of a blender. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Purée strawberries, and set aside to let cool.
- In a heavy 4-quart saucepan, combine milk, cream, corn syrup, salt, and remaining ⅔ cup (133 grams) sugar. Bring to a simmer over medium heat. In a large bowl, whisk together egg yolks and cornstarch. Add about ½ cup hot milk mixture to egg mixture, whisking constantly. Add egg mixture to remaining hot milk mixture in pan, whisking to combine. Cook, whisking constantly, until mixture coats the back of a spoon, 7 to 8 minutes. Remove from heat, and let cool for 10 minutes. Stir in strawberry purée and buttermilk. Cover and refrigerate for at least 4 hours or overnight.
- Pour mixture into a gel-type countertop freezer. Freeze according to manufacturer’s instructions. (Ice cream will be soft.)
- Line a 2-inch-deep 10x8-inch baking pan with parchment paper. Spread ice cream into pan. Cover with plastic wrap, and freeze for at least 8 hours or overnight.
- Using a 2½-inch round cutter, cut rounds, and place between prepared cookies. Wrap each sandwich in plastic wrap, and freeze.
Pro tip: Spread ice cream into a parchment-lined baking pan, and freeze for at least 8 hours. Cut ice cream using a round cutter, and place on cookies for picture perfect ice cream sandwiches.