A Taste of Summer: Gluten Free Buttermilk Ice Cream
I cannot figure this summer out. Long days of cold and rainy, then a moment of hot and sticky. Then the wind changes, and a cool, light breeze blows in and feels delicious. I appreciate my electric bill being lower than expected, but I still long for a little bit more summer heat even if it’s to justify the typical summer cravings … a day at the pool, showers before bed, homemade ice cream.
Not able to wait for the heat any longer, I dug out my ice cream maker from the back of the cabinet, pre-froze the freezer container, and searched for this recipe. It’s not your typical vanilla … the buttermilk and cream cheese give it a nice tang, and it’s perfect with fresh peaches or berries spooned on top.
Just like a little taste of summer. No matter what the weather is outside.
Buttermilk Ice Cream
Recipe modified from “Southern Living” magazine, July 2013
Makes about 1 Quart. 15 minutes to make. 3 hours or more to freeze.
1 8 ounce package cream cheese, softened to room temperature
1 ½ cups half and half
¾ cup sugar
½ cup whole buttermilk
1 ½ tsp. vanilla extract
1/8 tsp. salt
Process all ingredients in a blender for 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days.
Pour mixture into freezer container of a 1 ½ quart electric ice cream maker. Freeze according to manufacturer’s instructions (usually at least 3 hours; best if overnight).
Serve immediately or transfer to an airtight container, and freeze up to one week.