Buttermilk Blueberry Maple Ice Cream Recipe

October 19, 2021

Buttermilk Blueberry Maple Ice Cream Recipe

Our naturally infused Blueberry Maple Syrup is perfect for making ice cream! Fun fact our Blueberry Syrup is made with locally grown dehydrated blueberries from Butternut Ridge Farm. 

  • 1 1/2 cups heavy cream
  • 1 cup buttermilk
  • 1/2 c cup whole milk
  • 1 tsp vanilla bean paste or 2 pure tsp vanilla extra
  • 1/3 cup sugar
  • 2/3 cup Slate Valley Farms Blueberry infused maple syrup
  • ⅛ teaspoon fine sea salt
  • 6 large egg yolks
  • 1/3 c blueberry jam


In a small pot, simmer heavy cream, milk, sugar, maple syrup, vanilla bean paste and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. 
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (170 degrees)
Transfer mixture into a bowl and let cool slightly, then cover with plastic wrap, pressing directly against the surface to avoid a film forming. Chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Transfer ice cream into a freezer-safe container, 1 cup at a time. Before adding another cup, swirl 1 TBSP blueberry jam into ice cream. Repeat. Freeze for 4-6 hours or until firm. 
If you give our recipe a try, share it with us by tagging us on instagram @slatevalleyfarms We love seeing your kitchen creations!
Recipe written for Slate Valley Farms by Jessica Sheridan