"Similar to yogurt, buttermilk can be a great ingredient in an ice cream base because it has a lot of its proteins and nutrients condensed. The tricky part with buttermilk is that the high-acidity can start to denature (curdle) the other dairy components in the recipe."
"When using buttermilk, I like to add it at the very last minute right before loading into the ice cream machines so it doesn't have much time to interact with the rest of the dairy in the ice cream base."
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