buttermilk ice cream

ButtermilkIceCream

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:

ButtermilkIceCreamIngredients

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.

Custard1_Steps

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.

Custard2_steps

Stir continuously until your mixture just starts to slowly bubble as a thick custard that coats the back of a spoon.

Custard3_steps

Remove custard from heat and stir in your pinch of salt, vanilla, and buttermilk.

Custard4_steps

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!

xoxo,

Julia

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