Buttermilk Ice Cream
Recipe submitted by Lisa VanMansum
Ingredients:
4 large egg yolks
1/2 cup sugar
2 cups heavy cream
1 1/2 cup cold buttermilk
1 teaspoon vanilla
Directions:
Whisk egg yolks lightly in a medium bowl. Add sugar and beat until mixture is a milky lemon-yellow color, about 1 minute.
Heat cream and 1 cup buttermilk in a small saucepan over medium-low heat, while stirring, until a thermometer reads 150 degrees, 6 to 8 minutes (milk should not boil).
Pour cream mixture in a thin stream into egg mixture, whisking continually until incorporated. Transfer to clean container, cover and refrigerate until very cold, for 4 hours or overnight.
Add remaining 1/2 cup buttermilk and vanilla and stir to incorporate. Churn custard in an ice-cream maker according to manufacturer instructions until thick, 20 to 30 minutes. (the longer you churn, the smaller the ice crystals, thus creamier ice cream.)
Transfer to an airtight container, cover surface with plastic wrap, and seal lid. Freeze at least 2 hours, preferably overnight. Let sit for 10 minutes before serving.
Double the recipe for a larger ice cream maker! Serve with fresh raspberries or sliced peaches!!!
Serves 6
Yields: 1-quart
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| Recipe submitted by Lisa VanMansum |
