Buttermilk Ice Cream
Ingredients
-
6
large
egg yolks
-
2
cups
heavy whipping cream
-
⅔
cup
raw/turbinado sugar
-
1
pinch
salt
-
1
cup
chilled buttermilk
-
1
teaspoon
vanilla extract
Instructions
- Chill a medium metal bowl in the freezer for about 1 hour.
- Whisk the egg yolks in another medium metal bowl.
- In a large saucepan, combine the cream, sugar, and salt, and bring to a simmer over medium heat, stirring until the sugar dissolves.
- Gradually whisk half of the hot cream into the egg yolks, then return the mixture to the saucepan.
- Stir constantly over medium-low heat until the custard thickens, about 2-3 minutes, without boiling.
- Remove from heat and pour the cold buttermilk into the reserved chilled bowl.
- Strain the custard into the buttermilk and whisk together.
- Whisk in the vanilla and chill the mixture uncovered until cold, stirring occasionally, for about 2 hours.
- Process the custard in an ice cream maker according to the manufacturer's instructions.
- Transfer the ice cream to a freezer container, cover, and freeze until firm, at least 6 hours or overnight.
Nutrition Facts (estimated)
Servings
about 5 cups
Calories
250
Total fat
20g
Total carbohydrates
20g
Total protein
4g
Sodium
50mg
Cholesterol
200mg
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