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:
- 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.
- 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).
- Pour mixture into a clean bowl and stir in buttermilk. Cover and refrigerate until chilled, about an hour and up to overnight.
- Freeze in an ice cream maker.
Makes 1 quart Buttermilk Ice Cream.
