Buttermilk Ice Cream

By BobLongo

Ingredients

• 6 large egg yolks
• 2 cups heavy whipping cream
• 2/3 cup raw sugar
• Pinch of salt
• 1 cup chilled buttermilk
• 1 teaspoon vanilla extract

Details

Preparation time 15mins
Cooking time 120mins

Preparation

Step 1

Prep Time: 15 min Total Time: 10 min
Chill medium-size metal bowl in freezer until cold, about 1 hour.
Whisk yolks in another medium metal bowl. Combine cream, sugar, and salt in large
saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Gradually whisk
half of hot cream into egg yolks, then return mixture to saucepan. Stir constantly over
medium-low heat until custard thickens and coats back of spoon when finger is drawn across,
2 to 3 minutes (do not boil). Remove from heat.
Pour cold buttermilk into reserved chilled bowl. Strain custard into buttermilk; whisk. Whisk in
vanilla. Chill mixture uncovered until cold, stirring occasionally, about 2 hours.
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice
cream to freezer container. Cover and freeze until firm, at least 6 hours or overnight. DO
AHEAD Can be made 3 days ahead. Keep frozen.