Buttermilk Ice Cream
  • 2 cups cold heavy whipping cream
  • 2 (14-ounce) cans sweetened condensed milk
  • 4 cups cold whole buttermilk
  • 1 tablespoon fresh lemon juice
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  1. In a large bowl, beat cold cream with a mixer at medium-high speed until soft peaks form. Add condensed milk; beat for 2 minutes. On low speed, beat in cold buttermilk, lemon juice, and reserved vanilla bean seeds.
  2. Pour mixture into the container of an ice cream maker. Freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container, and freeze overnight until firm.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/lemon-buttermilk-ice-cream-sandwiches/