Close
Ingredients
| eggs: 6 (yolks//beaten) |
| lemon juice: 1/4 cup (fresh) |
| buttermilk: 3 cups |
| heavy whipping cream (fluid): 2 cups |
| caster sugar (superfine): 1 1/2 cups |
| lemon zest: 1 tsp |
| salt: 1 dash |
| vanilla extract: 1 tsp |
Buttermilk Ice Cream
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
30 min -
Servings
1 serving(s)
Tags
- In a small glass or plastic bowl, whisk lemon juice into beaten egg yolks, and set aside.
- In a medium saucepan over medium heat, combine buttermilk, heavy cream, sugar, lemon zest, and salt, and stir until the sugar is dissolved.
- Continue to heat, stirring regularly, until mixture just comes to a boil.
- Remove from heat, and vigorously whisk 1 cup of cream mixture into egg mixture to temper.
- Return pan to heat, and slowly pour the egg mixture into cream mixture, again whisking vigorously.
- Bring to a boil, and cook, whisking constantly, until mixture thickens enough to coat the back of a spoon.
- Strain the mixture into a bowl, press plastic wrap down onto surface to prevent a skin from forming, and refrigerate overnight.
- Stir chilled mixture, transfer to ice cream freezer, and freeze according to manufacturer’s directions.
- Transfer ice cream to a covered container, and freeze for 4-6 hours.