Ingredients for Buttermilk Ice Cream
- 4 large egg yolks
- Fresh Lemon Juice
- 2 cups buttermilk
- 1 cup heavy cream
- Superfine Sugar
- Lemon, Zest Of
- 1/4 teaspoon salt
- Vanilla Extract
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How to Make Buttermilk Ice Cream
- In a small glass or plastic bowl, whisk 2 tablespoons of lemon juice into 4 large egg yolks and set aside.
- In a medium saucepan over medium heat, combine 2 cups buttermilk, 1 cup heavy cream, 1 cup granulated sugar, 1 tablespoon lemon zest, and 1/4 teaspoon salt. Stir until the sugar is completely dissolved.
- Continue heating, stirring regularly, until the mixture comes to a gentle boil.
- Remove from heat. Vigorously whisk 1 cup of the hot cream mixture into the egg yolk mixture to temper the eggs.
- Return the saucepan to medium heat and slowly pour the tempered egg mixture into the remaining cream mixture, whisking vigorously constantly.
- Bring to a simmer, and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes).
- Strain the mixture through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate overnight.
- The next day, stir the chilled mixture and transfer it to your ice cream maker. Freeze according to the manufacturer's instructions.
- Once frozen, transfer the ice cream to an airtight container and harden in the freezer for 4-6 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
901g
Fat
408g
Carbs
79g
