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We All Scream, Buttermilk Ice Cream!

We All Scream, Buttermilk Ice Cream!
Photos by Angie Mosier

A Subtle Take on an American Classic

You don’t have to be a kid to enjoy this decadent treat. In fact, it might be more suitable for a mature palate. Buttermilk, with its refreshingly tangy essence, is a perfect ingredient for your summer ice cream experiments. It’s got enough flavor to infuse the creamy treat with oomph, yet doesn’t overpower it, leaving you with palate fatigue. What better person to epitomize this dessert dish than the Southern gentleman, Kevin Gillespie. His new book Fire in My Belly (Andrew McMeel Publishing, 2012) is comprised of recipes as original as this one, each one better than the last. We love his take on Southern cookery, eschewing the notion that things have to be done on a grand scale to impress. This buttermilk ice cream recipe is testament that less is more, and in fact, helps the true flavors shine. Also below you’ll find an index on where to shop for buttermilk—we can’t help but hope you’ll use it this summer!

TLP recommends the following Southern dairies for quality buttermilk products


Photo by Angie Mosier

Buttermilk Ice Cream
from Kevin Gillespie of Gunshow in Atlanta, GA

There is an old-fashioned recipe for buttermilk ice cream that I first had as a kid, one that we always used to make at home. I took that recipe and sweetened the buttermilk. Once you sweeten buttermilk, it becomes a really amazing flavor. I always thought as a kid that buttermilk ice cream tasted sort of lemony, like a lemon sherbet, but it also has a sharpness and a rich creaminess to it.

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