Buttermilk Ice Cream
- Reviews 1
Ready In: 1 hr 15 mins
Yields: 1 1/2 quarts
Ingredients
- 6 egg yolks, beaten
- 1⁄4 cup fresh lemon juice
- 3 cups buttermilk
- 2 cups heavy cream
- 1 1⁄2 cups superfine sugar
- 1 teaspoon grated lemon, zest of
- 1 pinch salt
- 1 teaspoon vanilla extract
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 manufacturers directions.
- Transfer ice cream to a covered container, and freeze for 4-6 hours.
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