I was so excited to dust off my ice cream maker last weekend for the first batch of the summer! Big Daddy and I first enjoyed buttermilk ice cream at Restaurant Nora a few years ago, and I was so smitten with the unique flavor that I was quick to attempt to recreate it a few weeks later. This buttermilk ice cream is creamy with a refreshing tang from the buttermilk and makes the perfect accompaniment for your summery cakes and cobblers (or will steal the show as a standalone scoop)!
Borrowed from Smitten Kitchen, you’ll need:
2 cups heavy cream
1 1/4 cup sugar
10 large egg yolks
2 cups buttermilk
2 teaspoons vanilla
Pinch of salt
Start by whisking together your egg yolks and 1/4 cup of sugar. Then combine cream & one cup of sugar in a medium-sized pot and bring to a simmer.
Gradually, pour your hot cream mixture into the eggs gradually tempering them (you don’t want scrambies!). Return your creamy, eggy, sugary mixture to the heat.
Stir continuously until your mixture just starts to slowly bubble as a thick custard that coats the back of a spoon.
Remove custard from heat and stir in your pinch of salt, vanilla, and buttermilk.
Let mixture cool completely and then chill until ready to freeze & churn in your ice cream maker.
I scream, you scream, we all scream for ice cream!