Lemon-Buttermilk Ice Cream Recipe (2024)

FAQs

What happens if we add lemon in buttermilk? ›

Similar to milk, lemon juice can cause buttermilk and yogurt to curdle. If you want to combine these ingredients, it's better to do so gradually and with proper tempering.

Emulsifying properties of buttermilk make that it may be used as emulsifier and improve the quality of ice cream.

Buttermilk is a versatile ingredient that can add lift to baked goods for the fluffiest pancakes, waffles, and biscuits, tenderize chicken and other proteins, give rich texture and tangy flavor to dressings, and shine in delicate desserts like buttermilk panna cotta.

Just zest and juice some lemons, mix with sugar and half & half, and pop it in the freezer, stirring once when it's semi-frozen. Whether you're having a get-together in your backyard or just yearning for a sweet treat, this lemon ice is must-have addition to your summer recipe rotation!

Whichever you choose, this ingredient is the acid that will change your milk into buttermilk. Having trouble deciding between the two? Don't think too much about it–you really won't taste either ingredient in your end result, so just use whatever you have on hand!

Bleach. Chlorine bleach creates a chemical reaction that creates toxic chlorine gas when mixed with acids. You may have heard not to mix bleach with vinegar, and the same rule holds true for lemon juice. Never mix chlorine bleach or products that contain chlorine bleach with lemon juice, ever, under any circ*mstances.

It may not seem like an obvious choice for ice cream, but buttermilk lends an amazing richness and tangy flavor to this special treat. Buttermilk ice cream happens to be a very clever way to use up leftover buttermilk, too.

Buttermilk is made up of a variety of acids – the results of the fermentation process, which give baked goods a couple of benefits. First, the acidity provides tangy flavor to balance all kinds of sweet baked treats. Second, it activates baking soda, producing the gas that makes dough or batter rise.

If your ice cream is starting to look more like butter, it is likely due to the ice cream having too much fat in it or from it being over-churned. Homemade ice cream will never churn to the firm consistency we see in store-bought ice cream. It is done churning once it is soft-serve consistency.

If your buttermilk has any changes, such as smell, texture, color, or mold growth, it's time to throw it out.

Can I put buttermilk in coffee? ›

Despite the way it sounds, buttermilk is neither sweet nor creamy — it actually tends to be quite bitter. It has a slightly thick consistency, similar to eggnog, and we do not recommend adding it to coffee of any sort. Buttermilk is much better for baking rather than drinking.

The dairy farm that produces the buttermilk we use in the test kitchen told us to consume their product within five to seven days after opening. Guidelines from agricultural programs at various universities recommend consuming buttermilk within three weeks of the date stamped on the package.

Shave ice or Hawaiian shave ice is an ice-based dessert made by shaving a block of ice and flavoring it with syrup and other sweet ingredients. On Hawai'i Island, it is also referred to as "ice shave." In contrast, a snow cone, a similar American dessert, is made with crushed ice rather than shaved ice.

As Kristen puts it: “As you stir together a handful of ingredients, the acid in lemon juice magically thickens the cream, without whipping or churning. Sugar both balances out the pucker of the lemon and keeps the ice cream from freezing too hard.

Gelato typically contains 35% air (substantially less than American-style ice cream) and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams. Flavorings (fruit, nut, chocolate, etc.)

Mixing lemon with buttermilk or yoghurt will have the same consequences as milk with lemon. They not only ruin the taste but can cause acidity. Do keep in mind that the strong citrus flavour of lemon does not mesh well with aromatic spices like cardamom or clove.

Milk is almost neutral on a pH scale, adding lemon (which is acidic in nature) will curdle it leading to spoilage. If we mix lemon juice with boiling milk then it will become one type of Cottage cheese.

Avoid Strong Acids

If your sauce or soup contains an acidic ingredient like wine, tomatoes, or lemon juice, the milk is more likely to curdle. To counteract the effect of the acid, you can use a starch along with the acid.

Acidic ingredients like lemon juice, vinegar, tomatoes, or even wine can cause your milk to curdle. Prevent this reaction by reducing your acids first before adding dairy. Remember this tip when making creamy adobo, tomato soup, or a citrusy cream-based pasta.