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Buttermilk Ice Cream

By , About.com Guide

Buttermilk Ice Cream

Photo © Molly Watson
Buttermilk ice cream goes perfectly with berries, peaches, and other summer fruits. It's also a great way to make any pie or tart "a la mode." It's refreshing and has a slightly lemon-y cheesecake flavor.

This version has a somewhat light texture, for a heavier, premium-ice cream texture decrease buttermilk to 1 cup and sugar to 1/2 cup.

Cook Time: 0 hour, 15 minutes

Ingredients:

  • 1 cup heavy cream
  • 6 egg yolks
  • 3/4 cup sugar
  • 2 cups buttermilk

Preparation:

  1. Bring cream to a boil in a small sauce pan. Meanwhile, in a medium bowl, whisk the egg yolks and sugar together until pale yellow and thick.
  2. When cream boils, slowly pour it into the egg mixture, whisking constantly. Return mixture to pan and cook, stirring constantly, over medium-low heat until thick enough to coat the back of a spoon (you can run your finger across the back of the spoon and leave a track).
  3. Pour mixture into a clean bowl and stir in buttermilk. Cover and refrigerate until chilled, about an hour and up to overnight.
  4. Freeze in an ice cream maker.

Makes 1 quart Buttermilk Ice Cream.

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