Best 12 Buttermilk Sherbet Recipes

PINEAPPLE BUTTERMILK SHERBET

Steps:

• In a large bowl, combine all ingredients; stir until sugar is dissolved. Pour into an 8-in. square dish. Cover and freeze 1 to 1-1/2 hours or until mixture begins to harden. , Stir; freeze 3-4 hours longer or until firm, stirring occasionally. To use, remove from freezer 20 minutes before serving.

LEMON BUTTERMILK SHERBET

Steps:

• Prepare an ice bath. Place lemon juice in a small saucepan set over medium heat. Boil until reduced by half, about 12 minutes. Add sugar; stir until dissolved, about 4 minutes. Remove from heat. Stir in the buttermilk, cream, corn syrup, salt, and candied lemon zest. Chill over the ice bath or overnight in the refrigerator.
• Freeze mixture in an ice-cream maker, according to manufacturer's directions. Place in an airtight container in the freezer; store up to 1 month.

ROASTED STRAWBERRY-BUTTERMILK SHERBET

Steps:

• Preheat oven to 425°F. Combine strawberries and sugar in a 13x9x2" baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.
• Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.
• DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.

VANILLA ROASTED PINEAPPLE WITH BUTTERMILK SHERBET

Steps:

• Make the pineapple the day before you plan to serve the dessert.
• Preheat oven to 375 degrees F.
• Melt the butter over medium-high heat in a deep heavy ovenproof pot, large enough to hold the pineapple on its side. Add the brown sugar and vanilla bean. Cook, stirring, to melt and caramelize the sugar, 3 to 5 minutes. Lay the pineapple in the pot and let simmer, turning on all sides to brown. Add the water to the pan, cover and put pan into the oven. Baste occasionally, until roasted through to the core, about 1 hour.
• If needed, add more water a tablespoon at a time. Let the pineapple cool in the pan. Then, lift out the pineapple, wrap, and refrigerate overnight. Reserve the pan juices.
• Make the sherbet: Combine the sugar and water in a saucepan and bring to a boil. Let cool slightly, then whisk in the buttermilk and lime juice. Refrigerate until cold, then freeze in an ice cream machine.
• When ready to serve, assemble the dessert: Thinly slice the pineapple (I use a meat slicer). If desired, re-warm the pan juices. Arrange slices overlapping on dessert plates. Place a scoop of sherbet in the center of the pineapple slices and drizzle the pan juices on top. Serve immediately.

BLUEBERRY BUTTERMILK SHERBET

Steps:

• Puree blueberries and sugar in a blender until smooth. Pour through a fine sieve set over a bowl; discard solids. Stir in buttermilk, lemon zest, and vanilla.
• Chill a loaf pan in freezer at least 10 minutes. Freeze and churn blueberry mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sherbet can be frozen up to 2 weeks ahead.

STRAWBERRY-BUTTERMILK SHERBET

Steps:

• In blender or food processor, place strawberries. Cover; blend on high speed 30 seconds or until smooth, stopping to scrape down side. Pour puree through finemesh strainer into large bowl, pressing with back of spoon; discard solids.
• Add buttermilk, sugar and vanilla to strawberry puree; stir until well blended. Cover; refrigerate 1 hour.
• Pour mixture into 1 1/2-quart ice-cream freezer and freeze according to manufacturer's directions. Garnish individual servings with mint and sliced strawberries.

BUTTERMILK SHERBET

Steps:

• Whisk 1 quart buttermilk, 1 cup sugar, 1/2 cup sour cream and the zest and juice of 1 lemon in a bowl until the sugar dissolves. Refrigerate at least 2 hours. Churn in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 3 hours.

PEACH AND BUTTERMILK SHERBET

Steps:

• Bring peaches and sugar to a gentle simmer in a medium saucepan over medium heat. Cover, and cook, stirring occasionally, until peaches are soft, about 20 minutes. Let cool 10 minutes. Puree peaches and their syrup in a food processor. Pass through a medium sieve into a bowl; discard solids.
• Whisk together corn syrup, lemon juice, and salt, and pour into peach puree. Whisk in buttermilk and milk. Cover, and refrigerate 30 minutes.
• Freeze in an ice cream maker according to the manufacturer's instructions, until thick and creamy, 35 to 45 minutes. Transfer to an airtight container.

CRANBERRY BUTTERMILK SHERBET

Steps:

• In a small saucepan, combine first six ingredients; cook over medium heat until the berries pop, about 15 minutes. Discard cinnamon stick. Mash cranberry mixture; chill., In a large bowl, combine buttermilk, sugar, corn syrup, lemon juice and salt; add cranberry mixture. Pour into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.

BUTTERMILK SHERBET

Steps:

• In a bowl combine well the buttermilk, the corn syrup, the lemon juice, the sugar, the zest, and the food coloring and freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Pack the sherbet into an airtight container and freeze it until it is firm. Serve scoops of the sherbet garnished with the strips of zest.

STRAWBERRY BUTTERMILK SHERBET

Steps:

• Combine berries and nectar in a blender Process until smooth (about 1 minute) Add buttermilk and process until well blended Add liqueur and pulse to mid Add juice if desired Chill mixture for 1 hour Pour into freezer can of an ice-cream freezer Freeze according to manufacturer's instructions.

REFRIGERATOR DOOR: FROZEN PINEAPPLE BUTTERMILK SHERBET

Steps:

• This is how Mother gave it to me: Combine 2 quarts buttermilk, 2 cans of evaporated milk, sugar to taste (about 1 1/2 cups), 1 can of crushed pineapple (not drained), 2 large cooking spoons of lemon juice. Dash of salt. Perhaps more milk to fill container 3/4 full. Now, my sister's interpretations: The buttermilk was bought in cartons, not the dry stuff (yes, now you can buy buttermilk to mix). Would Mother have been pleased with that? The evaporated milk was always Carnation brand. The sugar to taste was an approximate. Don't know how you know when it enough or too much before you put in the pineapple and lemon juice. I probably had to ask her the approx. amount. The crushed pineapple was Dole brand, packed in 100% pineapple juice, no sugar added. So go figure, you buy this and add sugar. Now the clincher : 2 large cooking spoons of lemon juice. What size cooking spoon? I have her large heavy metal cooking spoon and this is how she measured it. Since none of you have that spoon (ha), I measured out the 2 spoons full and put it in a measuring cup. Exactly 2/3 cup. So there, you have it. And the juice is from the big bottle of Real Lemon juice she always kept in the fridge. Of course, this is to be made in the ice-cream freezer. Option is hand-crank or electric. Dad took care of that part. He started with a hand-crank and then bought an electric. I guess it was always a gallon size, for all her recipes are for that measurement. Now I don't think we still have our ice-cream freezer. Time to buy another and invite guests over, even summer is over. We ate ice-cream all year long. I also tell people that Mother and Daddy made 2 or 3 gallons of homemade ice-cream every Saturday. That means we ate that much each week. They are usually startled. Also I remember eating it in the winter, standing over the floor furnace grate. My husband exaggerates the story of eating ice-cream at my folks' house. He says the ice-cream was served up in vegetable serving bowls. Imagine! I tell him that it was salad bowls, but he doesn't change his story. The above recipe is what I have in my files. Hope you can use this for future times. It's really good, and I don't drink buttermilk. Minnie L. Balthis