National Ice Cream Month, recipes
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Cultured Buttermilk Ice Cream Recipe

The key to this simple ice cream recipe is high-quality ingredients — buttermilk, cream, crème fraîche, and EGGS! I exclusively use Blue Egg Farms organic eggs. The chickens are never fed any soy products and the yolks have a beautiful, rich, orange yolk. The dish in the photo features the buttermilk ice cream with a gluten-free polenta cake, roasted strawberry-basil jam, and mara de bois strawberries from Blue Egg Farms.

Jennifer Vascotto is the creator and chef of Citizen’s Pop-Ups in San Francisco. 25% of the profits from every Citizen’s event benefit different charity organizations. With each seasonal  and farm-to-table menu, Chef Jennifer showcases amazing products from local providers.

#dinetogiveback with Citizen’s Pop-Ups

Cultured Buttermilk Ice Cream

Makes 3 pints


  • 2 cups heavy whipping cream
  • 8 large egg yolks
  • 1 cup sugar
  • 2 cups cultured buttermilk
  • 1 cup crème fraîche
  • 2 lemons, zested
  • 1/4 teaspoon salt
  • 1 vanilla bean, scraped


  1. Add heavy cream and vanilla bean (scrapings and pod) to a saucepan and bring to a simmer.
  2. Whisk egg yolks and sugar in a medium bowl.
  3. Gradually whisk  (slowly temper) hot cream into yolk mixture.
  4. Return to the saucepan and stir constantly over medium-low heat until custard is thick enough to coat the back of a spoon, about 3 minutes. Do not boil.
  5. Cool custard to room temperature. This is crucial or your ice cream will look curdled.
  6. When cooled, whisk in buttermilk, crème fraîche, lemon zest, and salt.
  7. Chill custard until cold.
  8. Process custard in ice cream maker according to the manufacturer’s instructions.
  9. Transfer ice cream to containers and freeze until firm, at least 4 hours.

#dinetogiveback with Citizen’s Pop-Ups


  1. Pingback: Meet Your Private Chef: Jennifer Vascotto of Citizen's Pop-Ups - feastly

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