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Buttermilk Ice Cream

Buttermilk Ice Cream

From Martha Stewart

Buttermilk Ice Cream


  1. 1 cup sugar
    1 cup water
    2 cups buttermilk
    Juice of 1 lemon
    1 tablespoon corn syrup
    1 pinch of salt
    Grated zest of 1/4 lemon (about 1/2 teaspoon)


  1. In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.
  2. In a large bowl, whisk together buttermilk, lemon juice, corn syrup, and salt. Slowly add chilled syrup; whisk to combine. Stir in lemon zest.
  3. Freeze in an ice-cream maker, following manufacturer's instructions.

Makes about 6 cups.

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