Buttermilk Ice Cream

By cnash

Rich, decadent, and creamy, buttermilk ice cream goes great atop a slice of Sweet Potato Pie.

Ingredients

• 4 large egg yolks
• 1/2 cup(s) sugar
• 2 cup(s) heavy cream
• 1.5 cup(s) cold buttermilk

Preparation

Step 1

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°F, 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 and refrigerate until very cold, for 4 hours or up to overnight.

Add remaining 1/2 cup buttermilk and stir to incorporate. Churn custard in an ice-cream maker according to manufacturer instructions until thick, 15 to 35 minutes.

Transfer to an airtight container, cover surface with plastic wrap, and seal lid. Freeze at least 2 hours. Let sit for 10 minutes before serving.

PLEASE NOTE:This recipe contains raw egg and should not be consumed by pregnant women, infants, the ill, or the elderly.