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No Machine Vanilla Bean Buttermilk Ice Cream

No Machine Vanilla Bean Buttermilk Ice Cream – This no machine/no churn ice cream is out of this world. Smooth and luscious. A bit different from the ordinary ice cream we are all used to. Try and enjoy!
Course Dessert, ice cream, Snack
Cuisine American
Keyword buttermilk, ice cream, no churn ice cream, no machine ice cream
chilling 4 hours
Servings 4
Calories 161 kcal
Author Pam

Ingredients

  • 1 cup buttermilk
  • 5 tbsp heavy cream
  • 1 vanilla bean or 1 tsp vanilla extract – I use 1 vanilla bean and 1/2 tsp vanilla extract for a rich taste, vanilla beans are found in most grocery stores or online
  • 2 eggs
  • 3 tbsp good quality honey
  • 2 1/2 tbsp super fine sugar β€” it’s worth having in the house and it dissolves nicely in cold beverages, or use granulated sugar
  • 1/8 tsp sea or kosher salt

Instructions

  1. 1.In a small saucepan, heat the buttermilk on low, and then add the heavy cream. Throw in the vanilla bean, but first split the bean and scrape out and add to the milk mixture. After, add the whole bean to the milk mixture.

    2.Setup a make shift double boiler with warm-to-simmering temperature water. With a hand held mixer and a medium bowl, whisk the eggs until thick and pale in color. Make sure the water does not touch the bowl with the eggs in it.

    3.Now pour some of the milk mixture into the eggs, just a little. Whisk for a few seconds.

    4.Pour the egg mixture back into the saucepan with the milk and bring to a small boil for a couple of seconds. Take off heat and stir.

    5.Have a fine mesh strainer ready with a clean empty bowl. Pour mixture through the strainer.

    6.Mix in the vanilla extract, honey and sugar.

    7.Pour mixture into a freezer safe bowl; I used an old Cool Whip container. Freeze at least 4 hours until nice and firm.

    8.When you take out the ice cream set it aside for a few minutes for it to soften for easy scooping. Mix it around and scoop into bowls to serve. Enjoy the lusciousness!