Buttermilk Fudge Ice Cream Recipes

BUTTERMILK FUDGE ICE CREAM

Steps:

• In saucepan, combine sugar and nonsweetened cocoa; add milk and heat.
• Stir until sugar dissolves.
• Cool.
• Beat smooth buttermilk and vanilla.
• Combine with chocolate milk.
• Chill and stir freeze.

BUTTERMILK ICE CREAM

Steps:

• In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the sugar (6 tablespoons). Set aside.
• In a heavy stainless steel pan, stir together the cream, milk, and the remaining sugar (6 tablespoons) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
• Carefully scoop out about ½ cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatular to stir the cream as you slowly pour the egg and cream mixture from the bowl back to the pan.
• Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula, and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.
• Strain the base through a fine-mesh strainer and into a clean container. Set the bowl into an ice bath, wash your spatula, and use it to stir the base occasionally until it is cool. Then cover with plastic wrap and refrigerate the base for at least 2 hours or overnight. (In this recipe, it's particularly important that the base is cold before proceeding to the nest step; otherwise the buttermilk will cause the mixture to "break" and lose its emulsion.)
• Add the buttermilk and vanilla to the cold base and whisk to blend.
• Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.

BUTTERMILK FUDGE

Steps:

• Butter sides of a large heavy saucepan or Dutch oven.
• Combine first 5 ingredients in pan and cook over medium-low heat, stirring constantly until butter melts and sugar dissolves.
• Using a pastry brush dipped in hot water, wash down any sugar crystals on side of pan.
• attach candy thermometer to pan, making sure thermometer does not touch bottom of pan.
• Increase heat to medium and bring to a boil. Do not stir while syrup is boiling.
• Continue t cook until syrup reaches softball stage (Approximately 234 to 240 degrees).
• Test about ½-teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand.
• Remove from heat: add vanilla. DO NOT STIR until syrup cools to approximately 200 degrees.
• Using a medium speed of an electric mixer, beat fudge until thickened and no longer glossy.
• Stir in nuts.
• Pour into a buttered 8- inch square pan. Cool completely.
• Cut into 1-inch squares.
• Store in an airtight container in refrigerator.

BUTTERMILK ICE CREAM

Steps:

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

BUTTERMILK FUDGE

Steps:

• Mix all ingredients EXCEPT nuts in heavy saucepan.
• Cook to soft ball stage on a candy thermometer, then 1 more notch.
• Remove from heat and add nuts.
• Stir for 2 minutes.
• Pour into greased 8x8 dish.