Buttermilk Ice Cream

By RoketJSquerl

Adapted from Jeni Britton

It’s a bit early for blueberries, I know, but frozen ones will work just fine for the topping. I simply cooked the berries, plus a sprinkling of sugar and a little water as needed, until they had popped and given up a good amount of their juices.

Ingredients

• 1 1/2 Tablespoons Corn Starch
• 1 Cup Heavy Cream
• 1/2 Cup Milk (i Used Skim Milk)
• 2/3 Cup Sugar
• 1 1/2 Tablespoons Light Corn Syrup
• 1/8 Teaspoon Salt
• 3 Tablespoons Cream Cheese, softened
• 1 1/2 Cups Cultured Buttermilk
• 1/2 Teaspoon Vanilla Extract

Details

Servings 4

Preparation

Step 1

In a small bowl, combine corn starch and just enough milk to make a thin paste; set aside. Combine heavy cream, remaining milk, sugar, corn syrup, and salt in a saucepan over medium heat. Cook, stirring occasionally, until sugar is dissolved. Add corn starch mixture to saucepan.

Cook, stirring frequently, until mixture begins to thicken. Remove a few Tablespoons of the not cream mixture and add it to the cream cheese in a separate bowl, stirring until smooth; add thinned cream cheese to saucepan and stir. Remove from heat and stir in buttermilk and vanilla. Sieve–if you like, it’s not crucial–to remove any errant lumps.

Cover and cool to room temperature, or better yet, chill several hours. Churn in ice cream maker, then transfer to freezer for at least 45 minutes before serving. Serve with blueberries, other berries, fresh fruit, chocolate sauce . . . whatever floats your boat.