-
Active Time
15 minutes
-
Total Time
10 hours 15 minutes (includes freezing time)
Raw sugar adds a caramely note (and a tan color) to this tangy ice cream.
Ingredients
Makes about 5 cups
Special Equipment
Step 1
Chill medium-size metal bowl in freezer until cold, about 1 hour.
Step 2
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.
Step 3
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.
Step 4
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.
Leave a Review
Reviews (2)
Back to TopUnbelievably unique and fabulous! When I tell guests the first time, I'm making buttermilk ice cream, I get a perplexed reaction. But the second time I make it, I get "oh yeah....I remember (drooling)"! Great base for fresh fruit like strawberries or peaches. One of my favorites
oceanmother2214838
Costa Mesa, CA
4/11/2020
Made as directed but added lemon juice and a dash of nutmeg and cinnamon. Delicious! The texture and consistency are perfect. Tastes reminiscent of cheesecake.
alillyf
chicago. il
12/10/2011
