Buttermilk Ice Cream

Name: Buttermilk Ice Cream
Yield: 6

INGREDIENTS

servings

1 1/2 cups of buttermilk, or 3 TBSP vinegar added to almost 1.5 cup whole milk
2 cups heavy cream
5 egg yolks
1/2 cup granulated sugar
1/2 tsp coarse salt (this may be too much for some people’s taste so if you’d like, start with less salt & add more if needed)

1
Pour buttermilk & cream into a pan and bring to a light simmer over low heat. Simmer on low for 30 minutes, if it’s bubbling a lot then reduce the heat. During this time, mix in salt. You don’t have to stand over it this whole time but mix occasionally. This reduces the water which makes for a less icy + more creamy ice cream. It works wonders!
2
Meanwhile in a bowl, whisk together eggs and sugar until well combined.
3
After the milk & cream has cooked for 30 mins, slowly add in a couple of spoonfuls of to the egg/sugar mixture, while whisking quickly as to not scramble the eggs. This is called tempering the eggs.
4
Now slowly pour the tempered egg mixture into the saucepan with the rest of the milk & cream, whisking constantly for about 5 minutes on low-medium low heat. You want it to slightly thicken & be able to coat the back of a spoon. If you have a thermometer, bring the temp to about 170*F. Be careful not to scramble the eggs at this point.

FAQs

servings

1 1/2 cups of buttermilk, or 3 TBSP vinegar added to almost 1.5 cup whole milk
2 cups heavy cream
5 egg yolks
1/2 cup granulated sugar
1/2 tsp coarse salt (this may be too much for some people’s taste so if you’d like, start with less salt & add more if needed)

1
Pour buttermilk & cream into a pan and bring to a light simmer over low heat. Simmer on low for 30 minutes, if it’s bubbling a lot then reduce the heat. During this time, mix in salt. You don’t have to stand over it this whole time but mix occasionally. This reduces the water which makes for a less icy + more creamy ice cream. It works wonders!
2
Meanwhile in a bowl, whisk together eggs and sugar until well combined.
3
After the milk & cream has cooked for 30 mins, slowly add in a couple of spoonfuls of to the egg/sugar mixture, while whisking quickly as to not scramble the eggs. This is called tempering the eggs.
4
Now slowly pour the tempered egg mixture into the saucepan with the rest of the milk & cream, whisking constantly for about 5 minutes on low-medium low heat. You want it to slightly thicken & be able to coat the back of a spoon. If you have a thermometer, bring the temp to about 170*F. Be careful not to scramble the eggs at this point.