Blueberry-Swirl Buttermilk Ice Cream with Greek Yogurt
This creamy buttermilk ice cream combines tangy Greek yogurt with a vibrant blueberry swirl for a refreshing summer dessert. The custard base is cooked to 165°F for safety, then chilled overnight before churning. Fresh lemon juice brightens the blueberry mixture, which simmers into a syrupy ribbon that marbles beautifully through the frozen base. Perfect for hot weather entertaining or as an elegant finish to barbecues and picnics.
Ingredients
- 2 large eggs
- ½ cup sugar
- ¼ cup sugar
- ¼ teaspoon salt
- 1 cup buttermilk
- 2 cups whole-milk plain Greek yogurt
- 1 12 ounce package frozen unsweetened blueberries
- 2 tablespoons lemon juice
- blueberries, for garnish(optional)
- mint, for garnish(optional)
Instructions
- 1
Whisk eggs, half cup sugar, and salt in heavy saucepan until slightly thick
- 2
Whisk in buttermilk and cook over medium-low heat, stirring constantly, until mixture coats metal spoon and reaches 165°F
- 3
Set pan in bowl of ice water and stir until cooled
- 4
Stir in yogurt and refrigerate for 8 to 24 hours
- 5
Combine blueberries, remaining quarter cup sugar, and lemon juice in small saucepan
- 6
Bring to boil over medium-high heat, whisking frequently
- 7
Reduce heat and simmer until syrupy
- 8
Cool completely and refrigerate for 8 to 24 hours
- 9
Freeze chilled buttermilk mixture in ice cream maker according to manufacturer directions
- 10
Transfer to freezer container and swirl in blueberry mixture
- 11
Freeze until firm
- 12
Let stand at room temperature before serving and garnish with fresh blueberries and mint
Tips
Chill the ice cream base overnight for best texture and easier churning in your ice cream maker.
Don't overmix the blueberry swirl - gentle folding creates beautiful marbled streaks throughout the ice cream.
Let the ice cream soften slightly before serving for easier scooping and better flavor release.
Good to Know
Freeze in airtight container up to 1 month. Cover surface with plastic wrap to prevent ice crystals.
Base and blueberry mixture must chill 8-24 hours before churning. Final ice cream needs 6-8 hours to firm.
Let stand 20-30 minutes at room temperature before serving for easier scooping.
Common Mistakes
Don't rush the custard cooling or it may curdle when adding yogurt.
Avoid overcooking blueberry mixture or it becomes too thick to swirl properly.
Substitutions
FAQ
Can I make this without an ice cream maker?
You can try the freeze-and-stir method, beating every 30 minutes for 3-4 hours, but texture won't be as smooth as machine-churned ice cream.
What if I don't have buttermilk?
Mix 1 cup whole milk with 1 tablespoon lemon juice, let sit 5 minutes to curdle, then use as substitute with slightly less tang.
How long does homemade ice cream keep?
Store covered in freezer up to 1 month, though best quality is within first 2 weeks. Cover surface with plastic wrap to prevent crystals.