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Buttermilk ice cream

By using milk powder and a stabiliser, you need to use less egg yolk in the recipe. This ensures a fresh yet creamy end result.

Created by Gill Walschap, Sweet by Gill Walschap, Belgium.

Makes 595g.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Egg
  • Vegetarian

Ingredients

115
g
cream
180
g
buttermilk
150
g
milk
20
g
egg yolk
90
g
castor sugar
25
g
glucose powder
15
g
skimmed milk powder
3
g
cortina

Scale recipe

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