Buttermilk Ice Cream

By rebecca78

Ingredients

• 1 cup heavy cream
• 1 cup low fat milk (I used 1%)
• 2 cups buttermilk
• 6 egg yolks
• 1 1/4 cup sugar
• 2 tsp vanilla extract
• pinch of salt

Details

Adapted from fatgirltrappedinaskinnybody.com

Preparation

Step 1

In a large saucepan, combine the heavy cream and one cup of sugar over medium heat and bring to a simmer.

In a large bowl, whisk the egg yolks and remaining 1/4 cup of sugar.

Remove the warmed cream mixture from the heat and spoon a small amount into the yolks, slowly, whisking constantly so you don’t scramble the eggs. Spoon about 1/4 of the warm cream into the eggs to warm up the yolks, then pour the rest of the cream in, whisking constantly.

Pour the custard (yolk/cream mixture) back into the saucepan. Cook over low heat until the mixture is thick enough to coat the back of a wooden spoon. Pour the mixture through a fine mesh strainer into the buttermilk and whisk in the vanilla and salt. Cool completely then freeze according manufacturer’s directions.