Buttermilk Ice Cream

Buttermilk Ice Cream

Rich, decadent, and creamy, buttermilk ice cream goes great atop a slice of Sweet Potato Pie

 

Sweet Potatoe Pie

Ingredients

  • 4 large egg yolks
  • 1/2 cup(s) sugar
  • 2 cup(s) heavy cream
  • 1 1/2 cup(s) cold buttermilk


Serves: 6

Yields: 1-quart

Total Time: 7 hr

Prep Time: 15 min

 

 

 

Directions:

1.       Whisk egg yolks lightly in a medium bowl. Add sugar and beat until mixture is a milky lemon-yellow color, about 1 minute.

2.       Heat cream and 1 cup buttermilk in a small saucepan over medium-low heat, while stirring, until a thermometer reads 150°F, 6 to 8 minutes (milk should not boil).

3.       Pour cream mixture in a thin stream into egg mixture, whisking continually until incorporated. Transfer to clean container and refrigerate until very cold, for 4 hours or up to overnight.

4.       Add remaining 1/2 cup buttermilk and stir to incorporate. Churn custard in an ice-cream maker according to manufacturer instructions until thick, 15 to 35 minutes.

5.       Transfer to an airtight container, cover surface with plastic wrap, and seal lid. Freeze at least 2 hours. Let sit for 10 minutes before serving.

PLEASE NOTE: This recipe contains raw egg and should not be consumed by pregnant women, infants, the ill, or the elderly.

 

Nutritional Information (per serving):

Calories

401

Total Fat

32.9g

Saturated Fat

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Cholesterol

249mg

Sodium

103mg

Total Carbohydrate

22.5g

Dietary Fiber

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Sugars

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Protein

5.6g

Calcium

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