Raspberry Buttermilk Ice Cream

This raspberry buttermilk ice cream is creamy, tangy, and fruit-forward. The rich custard base is tempered carefully to avoid any eggy flavor, while the buttermilk adds refreshing tartness that enhances the bright, fresh taste of raspberries. Inspired by a recipe shared by our friend Holly (her version here), this variation delivers a silky, balanced ice cream with just the right mix of sweetness and tang.

Ingredients

Custard Base:

• 6 large egg yolks
• 1¼ cups sugar
• 2 cups milk
• 2 cups heavy cream
• 2 cups cold buttermilk
• 1 tsp vanilla extract

Raspberry Purée:

• 2–3 cups fresh or frozen raspberries
• ¼ cup sugar (adjust to taste)
• 1 tsp lemon juice (optional, brightens flavor)

Directions

Prepare the Raspberry Purée

In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly (about 5–7 minutes). Strain through a fine-mesh sieve to remove seeds. Cool completely.

Prepare the Custard Base

In a medium saucepan, heat the milk and sugar over medium heat until steaming (do not boil). In a separate bowl, whisk egg yolks until smooth. Slowly pour about ½ cup of the hot milk into the yolks while whisking constantly to temper. Return the mixture to the saucepan.

Cook the Custard

Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (170–175°F / 77–79°C). Do not boil. Immediately strain the custard through a fine-mesh sieve into a bowl set over an ice bath. Stir until cooled to room temperature.

Chill & Combine

Once completely cool, stir in the heavy cream, buttermilk, vanilla, and raspberry purée. Refrigerate at least 4 hours or overnight.

Freeze

Churn in an ice cream maker according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm, about 4–6 hours.

Notes

Preparation

• Keep the custard below 175°F / 79°C to avoid eggy flavor and preserve raspberry aroma.
• Strain both the purée and the custard for a silky, seed-free texture.
• Adjust sugar based on the sweetness of your raspberries.

Serving Suggestions

• Serve with fresh raspberries or a raspberry coulis.
• Top with crushed shortbread or vanilla wafers for crunch.
• Pairs beautifully with lemon bars or angel food cake.

Make-Ahead & Storage

• Raspberry purée can be made 2–3 days ahead and refrigerated.
• Custard base can be refrigerated up to 2 days before churning.
• Store churned ice cream up to 1 week in an airtight container.
• Let soften 5–10 minutes before serving.