Buttermilk Ice Cream

Recipe modified from “Southern Living” magazine, July 2013

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.