



Blueberry Buttermilk Ice Cream
Yield: About 1 quart (6-8 servings)
Prep time: 15 minutes, plus freezing time
Cook time: 5 minutes
Ingredients:
1 1/2 cups lowfat buttermilk, divided
2 teaspoons gelatin
1/4 cup raw honey
2 cups frozen blueberries (do not defrost)
2/3 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon lemon extract (or lemon liqueur, such as limoncello)
Pinch of sea salt
Place 1/2 cup of the buttermilk in a small saucepan and sprinkle the gelatin on top. Let the gelatin bloom for 5 minutes, until the surface of the milk appears wrinkled. Set the heat to low and warm the buttermilk, stirring frequently, just until the gelatin dissolves (do not allow the mixture to come to a simmer). Turn off the heat and whisk in the honey until smooth.
Pour the buttermilk and honey mixture into the bowl of a food processor or blender. Add the rest of the buttermilk and all the remaining ingredients and process until smooth.
Transfer the ice cream base to a bowl and freeze for 30 minutes or refrigerate for 2 hours to make sure it’s nice and cold. Process in an ice cream maker, transfer to a chilled freezer-safe container, and freeze for 2 hours before scooping and serving. If the ice cream has been frozen much longer than that, let it thaw for about 10 minutes before digging in.
Note: I took these photos after the ice cream had been frozen for only 2 hours, and as you can see it was easy to scoop. After being frozen for a longer time, the ice cream remained delicious but was a little crumblier and more unruly, resisting forming a perfect scoop. Just a heads up for those interested in scoop aesthetics ๐ย

Gโday Becky! This recipe looks sensational! The colour is gorgeous! Just a few questions if thatโs ok. Can I use gelatine leaves instead of powder? And can this be made in an ice cream churner?
Thank you so much B
Thank you! You can definitely use gelatin leaves–just look up a conversion so you can use about the same amount. I would assume you could use an ice cream churner, although I’ve only made it in an ice cream maker and am not totally clear on how a churner is different. Hope that helps and that you enjoy! ๐
Could you make this in a hand crank ice cream churn? ;))
Probably?! Can you make most regular ice cream recipes in there?
Making this right now! I just tasted it before putting it in the freezer and OMG yum! Can't wait for ice cream! Thanks for a delicious recipe!
Oh, great! So glad you are enjoying it ๐ I wish I had some in MY freezer right now…
SO much amazing news!! Happy belated birthday, congrats on finishing up exams, and I can't wait to hear more about the workshop!! A joint ice cream sando party sounds absolutely fabulous and blueberry buttermilk ice cream?! DROOL!
I'd say you could make pancakes with that last cup of buttermilk! Or a homemade ranch dressing? Sluuurp!
Thank you so much, Julia! Homemade ranch is a great idea ๐ although pancakes are tempting too…
Okay, so I am officially having a make-your-own-ice-cream-sandwich birthday party for all future birthdays. Even though my birthday is in February. GENIUS. Also, this ice cream is the prettiest ever color!!
Thank you, Joanne! I think people would totally be into that, even in February ๐ Unexpected parties are always extra fun!!
Oh, what fun the photography workshop must have been! I can't wait to hear more about it. Looks like the birthday celebration was a complete success. That purple color! Looks extremely creamy, and I definitely took note of you using the gelatin. I am going to try that with coconut milk ice cream. xo
Thank you, Amanda! I bet that would work well with coconut milk ice cream. Using egg yolks is kind of a pain, so I'm very into using gelatin instead ๐
What pretty ice cream! Blueberries have such a beautiful color, it is always great to highlight that in treats ๐
Thank you, June! Yes, the color is so inspiring ๐
Happy Birthday, congrats on your master's exams, so many reasons to celebrate! and this ice cream is just gorgeous! What amazing color!
Thank you, Sally! ๐
Wow this looks wonderful. It has such a vibrant look
Thank you, Paul! ๐
Hi Becky and Happy Birthday! I just had to say (again) how much I love this recipe and the photography is stunning! I notice you took this class in Plymouth, MA and wanted to let you know that I am from Holliston, MA… it's always nice to find a fellow blogger nearby. Great luck to you, you are doing amazing and can't wait to see your future work!
Thank you so much, Silvia! Yes, I'm in Boston–it is so fun to connect with other local bloggers. Maybe we'll get to meet at an event some day ๐
I was so sad when I left behind my ice cream maker when I moved. I guess I'll need to buy a new one for this! This looks so good!
Thank you, Cathleen! I use my ice cream maker a TON, so I think it's a great investment ๐
It's been a busy few weeks for you, huh?? Happy birthday! And that photography workshop sounds like a ton of fun! It clearly paid off, too, because these photos are stunning!
Thank you so much, Nora!