Buttermilk Soft Serve Ice Cream
One of the recipes I have been most excited about at my new restaurant, Carla Hall's Southern Kitchen, has been for buttermilk soft serve ice cream. It's tangy, it's creamy, it's sweet, and, frankly, it's downright delicious. My love of buttermilk is not only about my Southern roots — all chefs, no matter where they call home, know that buttermilk, with its mild acidity and thick creamy texture, is an ingredient that provides both tenderness and moisture in baked goods or as a marinade for proteins.
For this simple, kid-friendly ice cream recipe, I actually used an inexpensive ice cream maker designed for children — just a gel canister that is frozen and then filled with four basic ingredients, gently mixed by hand, and allowed to set in the freezer for 30 minutes until it gets to a soft serve consistency. You could also take the same ingredients and use a traditional electric ice cream maker, or try this method for making ice cream without a machine at all. It's a fun activity with the kids on a hot summer day!
Yield: 1 serving
1/2 cup heavy whipping cream
1/4 cup buttermilk
1/2 teaspoon vanilla bean paste or vanilla extract
If using an ice cream maker, be sure to chill the canister in the freezer for at least 12 hours, or according to the manufacturer's directions. Mix all the ice cream ingredients together and chill in the refrigerator for at least two hours. Pour the chilled mixture into the prepared canister and make the ice cream according to the manufacturer's directions (again, it depends on whether you are using a manual or electric ice cream maker, and you can double, triple, or even quadruple the recipe according to the capacity of your machine). Usually the freezing process takes about 30 minutes; once the ice cream has come together into a soft serve consistency, you can serve it immediately or transfer to a freezer-safe container to continue chilling into a firmer consistency.
Amazon.com has a fun, rolling ice cream maker.