7 thoughts on “Cs&Cs: Buttermilk ice cream

  1. Mardi, after chilling the cream mixture for 8 hours I transferred it to my stainless mixing bowl, added the buttermilk and put it in freezer for about two hours. Then I use my mixer to churn it thoroughly, back in the freezer for 2 hours. I did this 3 times and then transferred to a plastic container for a really good freeze. We all had a taste test on Saturday and Tricia’s family thought the texture was good. Good luck.

    Liked by 1 person

    1. Ro, I made half the recipe (cos not enough space in the freezer!), and used my hand held beater! Thank you for the tip!


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