Buttermilk Ice Cream

"This is an enriched version on an Emeril recipe for buttermilk ice milk. Prep time does not include time for custard to chill or for ice cream to hard freeze."
 
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Ready In:
1hr 15mins
Ingredients:
8
Yields:
1 1/2 quarts
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ingredients

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directions

  • In a small glass or plastic bowl, whisk lemon juice into beaten egg yolks, and set aside.
  • In a medium saucepan over medium heat, combine buttermilk, heavy cream, sugar, lemon zest, and salt, and stir until the sugar is dissolved.
  • Continue to heat, stirring regularly, until mixture just comes to a boil.
  • Remove from heat, and vigorously whisk 1 cup of cream mixture into egg mixture to temper.
  • Return pan to heat, and slowly pour the egg mixture into cream mixture, again whisking vigorously.
  • Bring to a boil, and cook, whisking constantly, until mixture thickens enough to coat the back of a spoon.
  • Strain the mixture into a bowl, press plastic wrap down onto surface to prevent a skin from forming, and refrigerate overnight.
  • Stir chilled mixture, transfer to ice cream freezer, and freeze according to manufacturer’s directions.
  • Transfer ice cream to a covered container, and freeze for 4-6 hours.

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Reviews

  1. This ice cream is so sour! I just couldn't even eat it.
     
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RECIPE SUBMITTED BY

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
 
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