Are you a fan of tangy frozen yogurt? If so, this buttermilk ice cream will blow your taste buds away! It’s tart and tangy and totally reminds me of unsweetened yogurt, but then I added the Luxardo Cherries to it and the sweet and tangy come together in an explosion of yumminess in your mouth.
I was first introduced to Luxardo Cherrieswhile on vacation in Hawaii this past summer. I was invited to the Four Seasons Hualalai for dessert where I was served them in a Chocolate Zuccotto. Needless to say, I loved them and I don’t think I’ll be going to back to regular old maraschino cherries.
Have you had them before? I’ve heard wonderful things about them in cocktails. In fact, this past weekend, I was out to dinner and they had a drink that was served with Luxardo Cherries and juice! WOW!
I know that the price tag is a bit daunting, but really, it’s so worth it.
The Four Seasons actually served a chocolate ice cream with the zuccotto… I just happened to have six egg yolks from a failed macaron attempt and this ice cream recipe just about jumped into my lap. The new macaron recipe was such an ultimate failure that I came back to my trusty recipe from Sprinkle Bakes and found this buttermilk ice cream just waiting to be made.
It was fate. I swear by it!
Buttermilk Ice Cream
Tart and Tangy Buttermilk Ice Cream sweetened with a touch of Luxardo Cherries.
- 6 egg yolks
- 3/4 C sugar
- 1 C heavy cream
- 2 C buttermilk
- 1/4 C Luxardo, Maraschino Cherries
- Whisk the egg yolks and sugar until pale yellow.
- Heat the heavy cream over medium high heat until it just starts to boil.
- Slowly add the cream to the egg mixture, whisking constantly.
- Pour back into the pan and cook over medium low heat, stirring with a wooden spoon, until the mixture is thickened and coats the back of the spoon.
- Transfer to a clean bowl and whisk in the buttermilk. Cover and chill for 2 hours then freeze with an Ice Cream Maker. Freeze according the directions of your maker.
- Transfer to a clean container and swirl in the Luxcardo Cherries and some juice. Freeze overnight then serve.
by Karyn Granrud