I am sure after reading the title of the recipe you are wondering “what is that girl talking about?! Buttermilk ice cream?” This recipe is for anyone that loves frozen yogurt or the new trendy “tart” ice creams from shops that seem to be springing up on every corner here on Long Island. I know you will love this ice cream because it only has a few ingredients and is really easy to make. This is a great way to enjoy fresh homemade ice cream without having to go out and buy an ice cream maker. I serve this as a mini dessert with a few low fat cookies or a dark piece of chocolate. Have fun with it by scooping it into some cute little dessert dishes. A few little scoops are all you’ll need of this new refreshing dessert. Enjoy!
Nutrition: calories 108.9, fat 4.9 g, carbs 12.2 g, fiber 0 g, sugar 11.9 g, sodium 67.5 mg, protein 3.6 g, Weight Watcher PointsPlus® 3
No Machine Vanilla Bean Buttermilk Ice Cream
Makes 6 mini servings
- 1 cup low fat buttermilk
- 4 tbsp heavy cream
- 1 vanilla bean or 1 tsp vanilla extract – I use 1 vanilla bean and 1/2 tsp vanilla extract for a rich taste
- 2 eggs
- 2 tbsp good quality honey
- 2 tbsp super fine sugar — it’s worth having in the house and it dissolves nicely in cold beverages
- pinch of salt
- In a small saucepan, heat the buttermilk on low, and then add the heavy cream. Throw in the vanilla bean, but first split the bean and scrape out and add to the milk mixture. After, add the whole bean to the milk mixture.
- Setup a make shift double boiler with warm-to-simmering temperature water. With a hand held mixer and a medium bowl, whisk the eggs until thick and pale in color. Make sure the water does not touch the bowl with the eggs in it.
- Now pour some of the milk mixture into the eggs, just a little. Whisk for a few seconds.
- Pour the egg mixture back into the saucepan with the milk and bring to a small boil for a couple of seconds. Take off heat and stir.
- Have a fine mesh strainer ready with a clean empty bowl. Pour mixture through the strainer.
- Mix in the vanilla extract, honey and sugar.
- Pour mixture into a freezer safe bowl; I used an old Cool Whip container. Freeze at least 4 hours until nice and firm.
- When you take out the ice cream set it aside for a few minutes for it to soften for easy scooping. Mix it around and scoop into bowls to serve. Enjoy!