Ice cream is good any time of the year and one of my favorites is strawberry. Making this ice cream into a sundae gave this recipe an added bonus! The strawberry syrup, strawberry ice cream, fresh chopped strawberries, chopped and toasted pecans and the spoonful of whipping cream flavored with Baileys. Does this sound good, or what? I can assure you it was!
After looking through a few books and many recipes I decided on this recipe from Taste of the South Magazine. Using this ice cream in a sundae was a wonderful and delicious idea.
Strawberry Buttermilk Ice Cream and Sundaes
Recipe slightly adapted from tasteofthesouthmagazine.com
Be sure to read your ice cream maker’s instructions first before proceeding.
- 3 large egg yolks, lightly beaten
- 1/2 cup sugar
- 1/8 tsp. salt
- 2 cups heavy whipping cream
- 1 cup whole buttermilk
- 1 tsp. vanilla
- 1-1/2 cups fresh strawberries, chopped
- 1/3 cup strawberry preserves
In a large bowl, whisk together the egg yolks, sugar and salt; set aside.
In a saucepan, bring the whipping cream and buttermilk to a simmer over medium heat, stirring occasionally. Place towel under bowl (so it won’t move) and gradually whisk the hot cream mixture into the egg yolk/sugar mixture. Return this mixture to the saucepan.
Cook, stirring constantly, over medium heat until mixture begins to thicken and coats the back of a wooden spoon. This only takes a minute or two. Stir in the vanilla. Pour into a medium bowl (I like to use metal) and let cool 30 minutes, stirring once in awhile. Cover and refrigerate until completely cold. I put the mixture in the back of the refrigerator for 2 hours.
Process in an ice cream maker according to the manufacturer’s instructions. Spoon into a freezer safe container.
Cuisinart Ice Cream Maker:
The directions here will give you an idea of the steps I took to make my home made strawberry buttermilk ice cream.
- Place the freezer bowl in a plastic bag to prevent freezer burn
- Place in the back of your freezer where it is the coldest on a flat surface
- The bowl can take anywhere from 6 to 22 hours to freeze; shake and if no liquid is moving, it is frozen
- Use immediately as it will defrost quickly once removed
- Place freezer bowl on the center of the base
- Place mixing arm in freezer bowl – it does not fit tightly, it just rests in the center of the bowl, with the circle side facing up
- Place lid on base – easy lock lid mechanism allows lid to rest on base in multiple positions
- Turn ON switch and freezer bowl will begin to turn
- Immediately pour ingredients through ingredient spout
- Should take 25-35 minutes until the mixture has thickened to your liking; if you desire a firmer consistency transfer the ice cream to an airtight container and store in the freezer for at least 2 hours
Pulse the strawberries and preserves a number of times in a blender until you get the consistency you would like. Gently fold into the ice cream mixture to create a swirl or just mix it in thoroughly which is what I did. Cover and freeze in a container until firm.
Comment: I did have an issue with ice crystallization, the most common problem making your own ice cream. The faster the ice cream freezes, the smaller the crystals and creamier the product. It was delicious when I first made it but after freezing overnight the ice crystals grew and it became too crunchy and icy. So, have some patience working with your ice cream maker and recipes and you won’t be disappointed.
9-11 Just received a tip from SKD on possibly preventing the ice cream from crystallizing. See her comment below. More tips/comment from Ronit…
For this recipe that serves 6, I would only freeze it for a couple of hours, then serve to your guests. Do not make too far ahead…
To assemble the strawberry sundaes:
- strawberry syrup
- strawberry buttermilk ice cream
- fresh strawberries, chopped
- pecans, chopped and toasted
- sweetened whipped cream (see recipe below)
Layer the strawberry syrup, ice cream, strawberries, pecans and whipped cream. Serve immediately.
Baileys Whipped Cream (I added)
Chill a metal bowl, whipping cream, Baileys and the beaters to your mixer.
- 1 cup whipping cream
- 1/4 cup confectioners’ sugar
- 1/4 cup Baileys (use less if you want the whipped cream firmer)
Combine the three ingredients and on medium speed mix until soft peaks form.
P.S. You can always buy your own strawberry ice cream and make this sundae as it is quite a nice dessert!
Recipe by cookingwithauntjuju.com
The whipping cream and buttermilk cooked just perfectly – coats a spoon…
I store my freezer bowl wrapped in plastic on the back part of a freezer shelf…
My Cuisinart ice cream maker is a few years old but still works perfectly… so does my Breville blender for pulsing the fresh strawberries and strawberry preserves.
The ice cream (without the strawberry mixture) is getting thick, creamy and delicious after 25 minutes.
Fresh strawberries and strawberry preserves make up the “strawberry” part of this ice cream…All mixed in and ready to freeze…
Toasting the chopped pecans…
Sounds perfect for me. 🍃🍓
It was for me Gail – love just about everything with strawberries in it 🙂
Strawberrylicious. 🍃🍓
You are right Aunt Juju! There is always room for ice cream and a strawberry ice cream. Who can say no?? Yummy..
Hi Anna – good to hear from you. Especially if it is homemade – it was delicious (before it started to crystallize) !
The recipe sounds delicious Judi. I am happy to be back to your delicious blog and talk to you💖
Maybe if we remove it every hour from the freezer, mix it and put it back to freeze it wouldn’t crystallize. I read that tip somewhere.
Thanks so much for your tip Anna. I am anxious to try it… I have mentioned in my recipe to check your comment 🙂
Thank you dear Judi.I am humbled.
Yummy!😃
Yes it was Mary 🙂
Great flavors with the ice cream. I especially love the addition of tangy buttermilk.
Me too Ronit! I looked through a number of recipes and I did come up with a winner. Just have to work on the ice crystallization (Anna’s comment might work) or eat it within a few hours as that is when it reached the perfect consistency 🙂
A bit of alcohol in the mixture can help sometimes. I also recommend freezing in smaller containers, filled right up to the top.
But I think your solution of eating it within a few hours is the best! 🙂
Thanks so much for a couple more tips – I do want to try this again – use vodka probably and I do have smaller freezing containers for ice cream. More research and experiments are called for as I really enjoyed this ice cream 🙂
Practice makes perfect! 🙂
The question is what kind, and not too much, alcohol to use 🙂
For this amount, I would start with 1 Tbs, added just before churning. If you’ll notice improvement, but it’s still not completely “there”, you can increase to 2 Tbs.
As for the kind – it can be neutral, like vodka, but in this case, I would go with any fruit liqueur which can pair well with the strawberry.
I did a little research and decided to use Kirsch 🙂 I wonder if it would be better to add to the strawberry mixture or as you suggested?
Great choice! 🙂
I prefer to add it just before churning, but I guess it can be added to the fruit as well.
Thanks for all your suggestions – I am anxious to make it again. The flavor was so good and then adding Kirsch – yum!
Hi There Judi, your Strawberry Buttermilk Ice Cream reminds me of ice cream my grandmother used to make. She also used whole buttermilk and my food memory tells me it was really good as I know yours is. Wow, made into a Sunday sounds even better.
I remember those old hand churn ice cream makers with the wooden cask that you churned it in. Just think, now you can toss all the ingredient into an electric Cuisinart Ice Cream Maker and bingo have ice cream without having to hand churn and cover and set on wooden cask while your ice cream froze. These days that Cuisinart Ice Cream Maker looks to be the way to go for me.
Thanks for sharing and the memories.
Hi Ron – good to hear from you. We use to have an old hand churn ice cream maker. A lot of work so it didn’t get used much. My Cuisinart really makes it easy and this recipe is sooo good that I want to perfect it. I’m going to try the suggestions given by other bloggers as the ice crystallization was a problem. I like the idea of adding booze (Kirsch) to it 🙂 Thanks for sharing your memories – you have some really special times that obviously mean a lot to you. A true “foodie” at heart <3