Name: Buttermilk Ice Cream
Yield: Makes about 2 1/2 cups
Ingredients: 1 cup whipping cream; 6 large egg yolks; 1/2 cup sugar; 1 cup cold buttermilk

This recipe is an accompaniment for Rhubarb Crisp with Buttermilk Ice Cream.

Recipe information

Yield
Makes about 2 1/2 cups

Ingredients

1 cup whipping cream

6 large egg yolks

1/2 cup sugar

1 cup cold buttermilk

Preparation

Bring whipping cream to simmer in heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into egg yolk mixture. Return mixture to saucepan and stir over medium heat until custard thickens slightly, about 6 minutes (do not boil). Strain into bowl. Stir in 1 cup cold buttermilk. Refrigerate custard until cold, about 2 hours. Process in ice cream maker according to manufacturer's instructions. (Can be prepared up to 5 days ahead. Freeze in covered container.)

TagsIce Cream Frozen Dessert Dessert American Buttermilk Dairy Nut Free Gluten Free 5 Ingredients or Fewer Make Ahead Ice Cream Machine Bon Appétit

Recipe notes

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