A creamy light ice cream with a nice perky punch of buttermilk tang.
Course Dessert
Cuisine American
Keyword buttermilk, heavy cream, honey, ice cream, vanilla
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
freezing 1 hourhour
Total Time 45 minutesminutes
Servings 1quart
Ingredients
1 3/4cupheavy cream
1 1/4cupbuttermilk
2egg yolksor whole eggs
1/2cupgranulated sugar
3tablespoonshoney
1teaspoonvanilla
pinchsalt
Instructions
Warm the heavy cream in a saucepan over medium low heat.
While the cream is warming, set up an ice bath (a large bowl filled with ice with an empty bowl set within it) and pour the buttermilk into the bowl set over the ice. Skip this step if you plan to refrigerate the base.
In a separate bowl, whisk the egg yolks (or whole eggs) with the granulated sugar and honey. If using just egg yolks, whisk until the mixture turns a pale yellow.
Once the cream has warmed (avoid boiling the cream), slowly drizzle some into the egg mixture while whisking constantly to temper the eggs. Add more cream as necessary to warm the egg mix up.
Pour the egg mixture through a fine mesh strainer set atop the saucepan on the stove to strain out any cooked egg bits and bump the heat up to over medium, whisking constantly.
Once the custard base has thickened and it coats the back of a spoon, remove it from the heat and whisk in the vanilla and salt.
Pour the saucepan contents into the bowl with the buttermilk and stir gently. Cover with plastic wrap directly on the surface and cool to room temperature or cooler (or refrigerate until cold), then add the custard base to the ice cream maker and follow the manufacturer’s directions for churning.
When the ice cream is ready, scoop it into a freezer safe container,** cover with foil, wax paper, or plastic wrap, and freeze until desired firmness.
Notes
**Note: add-in’s such as chocolate chips or shavings, etc. can be stirred into the ice cream at this point if desired.Inspired by Joy the Baker though heavily reworked by me.