Buttermilk Ice Cream
- 6 large egg yolks
- 2/3 cup granulated sugar
- 2 teaspoons all-purpose flour
- 2 cups heavy cream
- I cup chilled buttermilk, well shaken
- 1 tablespoon pure vanilla extract
- In a medium heatproof bowl, whisk yolks, sugar, and flour for 1-2 minutes or until yolks lighten in color. If the mixture is too thick to whisk, add a small amount of the heavy cream.
- Heat the cream in a medium saucepan and bring it to a simmer. Slowly add the cream to the yolk mixture, whisking constantly until well blended.
- Pour the mixture from the bowl back into the same saucepan. Heat the mixture over medium-high heat, whisking constantly until custard thickens slightly and coats the back of a spoon – about 3-4 minutes. Do not let it come to a boil.
- Immediately pour the custard through a sieve set over a bowl set into a larger bowl of ice water.
- Remove the sieve and whisk the buttermilk and vanilla gently into the cooling custard.
- Allow the custard to cool to room temperature. Cover the bowl with plastic wrap and chill overnight.
- Process the custard in an ice cream machine, and store in an airtight container in the freezer.
Makes a little over 1 quart