Buttermilk Ice Cream

Buttermilk Ice Cream

• 2 cups heavy cream

• 4 egg yolks (beaten)

• 1 1/2 cups buttermilk

• 2/3 cup white sugar

• 1 tablespoon vanilla extract

• 1/2 teaspoon kosher salt

1. Pour buttermilk into a large glass or metal bowl. Place that bowl into a larger bowl filled with ice and place into the freezer.

2. In a large pot, heat heavy cream with sugar on medium heat. Stirring constantly until the milk has scalded but is not boiling.

3. Slowing pour the hot milk into the beaten eggs. You want to temper the eggs so whisk vigorously as you pour in the hot milk.

4. Add the whisked milk, sugar and egg mixture back into the large pot. Turn heat to low and stir constantly with a wooden spoon for about 10 minutes or until custard has thickened.

5. Take the cold buttermilk out of the freezer and slowly pour and vigorously whisk custard into buttermilk.

6. Add in the vanilla and salt.

7. Whisk together and place the bowl back into the larger bowl with ice and then into the refrigerator for at least 2 hours.

8. Once the ice cream base is chilled, pour into ice cream maker and run it until the ice cream is churred.

9. Place the ice cream back into the freezer after it is churred for about 3 hours before enjoying!

with love + salt,

Em