Buttermilk Ice Cream
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
Heavy Whipping Cream8 large
Egg Yolk1 cup
Sugar2 cups
Buttermilk2 tbsps
Lemon Juice (fresh)1 tsp
SaltDirections:
1
Bring cream to simmer in heavy medium saucepan
2
Whisk egg yolks and sugar in medium bowl to blend
3
Gradually whisk hot cream into yolk mixture
4
Return mixture to saucepan and stir constantly over medium-low heat until custard is thick enough to coat back of spoon, about 3 minutes (do not boil)
5
Pour custard through fine strainer into clean bowl
6
Cool to room temperature
7
Whisk in buttermilk, creme fraiche, lemon juice, and salt
8
Chill custard until cold
9
Process custard in ice cream maker according to manufacturer's instructions
10
Transfer ice cream to containers; cover and freeze until firm, at least 4 hours
11
DO AHEAD: Ice cream can be made 3 days ahead
12
Keep frozen
13
Let soften slightly at room temperature before serving
14
Bring cream to simmer in heavy medium saucepan
15
Whisk egg yolks and sugar in medium bowl to blend
16
Gradually whisk hot cream into yolk mixture
17
Return mixture to saucepan and stir constantly over medium-low heat until custard is thick enough to coat back of spoon, about 3 minutes (do not boil)
18
Pour custard through fine strainer into clean bowl
19
Cool to room temperature
20
Whisk in buttermilk, creme fraiche, lemon juice, and salt
21
Chill custard until cold
22
Process custard in ice cream maker according to manufacturer's instructions
23
Transfer ice cream to containers; cover and freeze until firm, at least 4 hours
24
DO AHEAD: Ice cream can be made 3 days ahead
25
Keep frozen
26
Let soften slightly at room temperature before serving
27
*Sold at some supermarkets and at specialty foods stores
28
*Sold at some supermarkets and at specialty foods stores