Buttermilk Ice Cream is Da Bomb! Now hold the buttermilk...
We bought an ice cream maker last year, but all we ever made were sorbets since I don't like very heavy, creamy ice creams - I used to prefer the mouth-feel of light ice creams, but lately they're so full of guar gum and other thickeners that I can't stomach them.
Oh my goodness, why was I not informed about buttermilk ice cream before?! So far I've made lemon-lavender, peach, and peach cobbler ice creams, and it's only been 3 weeks...it's got calcium though, right? So it's not SO bad... =) Strawberry, cinnamon graham, and something with rosemary or thyme is coming up next...
But the reason for the post: I'd like to make a straight vanilla or maybe even a honey ice cream that doesn't have the tartness of the buttermilk - can you do this with regular milk, preferably skim or 2%, or does it have to be made with cream and/or eggs to really set properly? The basic recipe I'm following is sugar, juice or puree, and buttermilk put into the machine - the weight of the buttermilk gives it a lovely consistency, but I fear skim will just turn to flavored ice. Thoughts?
You would really need cream and eggs to keep from freezing really hard and icey. THere's Bittman's cornstarch ice cream, which you could MAYBE try with two percent and whole, knowing it still won't be quite as good as the real thing: http://www.nytimes.com/2007/08/01/din...
I'd also recommend you look at David Lebovitz's recipes. His coconut/chocolate sorbet is to die for.
You can make frozen yogurt with vanilla yogurt - it's not terribly tangy. Drain the yogurt first in a fine sieve for an hour or two, to release the extra water.
I use Greek yogurt myself, and it doesn't need draining, but it is pretty tangy (that's what I like about it!)