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Buttermilk Ice Cream

  • Yield: Makes about 6 cups
Buttermilk Ice Cream

Source: Martha Stewart Living, October 2001


  • 1 cup sugar
  • 1 cup water
  • 2 cups buttermilk
  • Juice of 1 lemon
  • 1 tablespoon corn syrup
  • 1 pinch of salt
  • Grated zest of 1/4 lemon (about 1/2 teaspoon)


  1. In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.

  2. In a large bowl, whisk together buttermilk, lemon juice, corn syrup, and salt. Slowly add chilled syrup; whisk to combine. Stir in lemon zest. Freeze in an ice-cream maker, following manufacturer's instructions.

Reviews (1)

  • ejjohnson 25 May, 2008

    fabulous and so full of flavor. i added a scant tablespoon of pulverized lavendar blossoms before i put it in the ice cream maker and it was incredibly lovely. i will make this again and again, experimenting with other flavorings. guests were licking bowls. no kidding.

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