Fresh Buttermilk Strawberry Ice Cream
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Fresh Buttermilk Strawberry Ice Cream Recipe from
Recipe type: Dessert
Serves: 1 quart
  • 2 Cups Fresh Strawberries
  • ½ Cup Sugar
  • 1 Tablespoon Lemon Juice
  • 2 Cups Heavy Cream
  • 1 Cup Buttermilk
  • ½ Cup Corn Syrup
  • 5 Egg Yolks
  • ½ Teaspoon Vanilla Extract
  • Pinch of Salt
  1. De-stem and half the strawberries then place in a freezer bag with the lemon juice.
  2. Crush the strawberries by pressing down on the outside of the freezer bag with your hands.
  3. Add the strawberries and sugar into a small sauce pan and cook on medium heat for 5-7 minutes until it cooks down into a jam like consistency.
  4. Place aside to cool to room temperature and then place in refrigerator for 2 hours - overnight.
  5. Place a cup of buttermilk into a metal bowl and place in an ice bath.
  6. In a separate bowl, beat the egg yolks.
  7. In medium saucepan add the cream, corn syrup and pinch of salt and heat until it just starts to boil.
  8. Slowly add the cream mixture to the egg yolks while whisking briskly to prevent the eggs from cooking.
  9. Once half the mixture is combined with the eggs, pour the egg/cream mixture back into the pan and cook until it thickens enough to coat the back of a spoon (see image below).
  10. Strain the cream/egg mixture into the butter milk, add the vanilla extract and stir together. Allow to cool to room temperature and then place in the refrigerator for 2 hours - overnight (this is your custard base).
  11. Once the custard base is cooled, freeze in your ice cream maker per the manufactures instructions.
  12. Add the strawberry jam either 1 minute before removing from the ice cream maker or you can also fold it in at the end before you place it into a container.
  13. Freeze overnight.
Recipe by Cooking Divine at