BUTTERMILK ICE CREAM

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Buttermilk Ice Cream image

Provided by Romney Steele

Categories     Ice Cream Machine     Dairy     Dessert     Frozen Dessert     Vanilla     Summer     Buttermilk     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 cups

Number Of Ingredients 9

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
Ingredient info: Raw sugar, also called turbinado or demerara sugar, is available at supermarkets and natural food stores.
Special Equipment
Ice cream maker

Steps:

  • 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.

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