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Ingredients
| heavy whipping cream (fluid): 2 cups |
| eggs: 8 (yolks, large) |
| granulated sugar: 1 cup |
| buttermilk: 2 cups |
| creme fraiche: 1 cup |
| lemon juice: 2 Tbl (fresh) |
| salt: 1/4 tsp |
Buttermilk Ice Cream
Credit: Food.com
User rating:
-
Prep Time
240 min -
Cook Time
10 min -
Servings
10 serving(s)
Tags
- Bring cream to a simmer in heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into yolk mixture.
- Return mixture to saucepan and stir constantly over medium heat until custard is thick enough to coat the back of a spoon, about 3 minutes (do not boil).
- Pour custard through fine strainer into clean bowl. Cool to room temperature. Whisk in buttermilk, creme fraiche, lemon juice, and salt. Chill custard until cold.
- Process custard in ice cream maker according to manufacturer's directions. Transfer ice cream to containers; cover and freeze until firm, at least 4 hours.
- Let soften slightly at room temperature before serving.