The day we went blueberry picking ended with mugs of perhaps the best ice cream of my life, eaten in the cool of the evening.
And yes, I know. I told you that the cherry-chocolate chunk ice cream was the best we'd ever tasted.
Until we made raspberry-ginger ice cream, which promptly became the best I'd ever had after the first bite.
And then we made this.
Sweet, fresh, and a just a touch sour, it was heavenly.
And yes. The best. Ice cream. Ever.
And since we make a few pounds of butter each week, we always have more buttermilk than we can use.
Sorry, chickens. No more buttermilk for you.
Note: this recipe works beautifully with purchased or homemade buttermilk. Making your own is easier than you can imagine though, using store bought as a starter if you don't happen to have a gallon of raw cream in your kitchen each week. Here's how.
Blueberry Buttermilk Ice Cream
2 C cream
1/2 C honey
1 tsp vanilla
1/4 tsp vanilla liquid stevia
1 C buttermilk
For blueberry compote
2 C blueberries
2 Tb water
1/3 C honey
Combine cream and 1/2 C honey in small saucepan.
Heat, stirring often, until nearly simmering.
Remove from heat.
Chill until thoroughly cold.
Meanwhile, make your compote. Combine blueberries, water, and 1/3 C honey in a saucepan. Heat gently until it begins to boil, stirring occasionally. Allow to simmer gently for 15 minutes.
Chill until completely cold.
When you are ready to churn your ice cream, remove custard from refrigerator and add vanilla, stevia, and buttermilk. Stir to combine and churn.
When ice cream is ready transfer to a shallow dish, carefully layering with chilled blueberry compote.
Place in freezer and allow to set for 1-2 hours.