Buttermilk Ice Cream

Recipe Ingredients

1 cup	237ml	Whipping cream
6 cups	1188g / 41oz	Egg yolks (large)
1/2 cup	99g / 3.5oz	Sugar
1 cup	237ml	Cold buttermilk

Recipe Instructions

Bring whipping cream to simmer in heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into egg yolk mixture. Return mixture to saucepan and stir over medium heat until custard thickens slightly, about 6 minutes (do not boil).

Strain into bowl. Stir in 1 cup cold buttermilk. Refrigerate custard until cold, about 2 hours.

Process in ice cream maker according to manufacturer's instructions. (Can be prepared up to 5 days ahead. Freeze in covered container.)

This recipe yields about 2 1/2 cups.

Source:
Bon Appetit, June 2002

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