Friday, July 8, 2011

Chocolate Buttermilk Ice Cream

This deliciously non-traditional ice cream flavor, buttermilk chocolate, was the perfect way to use up buttermilk (leftover from cupcakes) and egg yolks (leftover from my massive flag cake). Tangy, rich, creamy and chocolatey.

I basically followed the basic buttermilk ice cream recipe from Smitten Kitchen and the chocolately modification from the Cupcake Project, although I used only 8 egg yolks. Plenty rich enough.

2 comments:

  1. I like buttermilk in my coffee

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  2. Ha! I promise you, you would not have liked buttermilk in your coffee.

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