About three or four weeks ago (B.P.C. = Before Pretty Camera), I was chilling at the office and life was good and happy and then Smitten Kitchen posted a buttermilk ice cream recipe. I am pretty sure that I gave a joyous gasp, like it was seriously amazing and I’m pretty sure out loud I said, I want to make it now. This is not an unusual occurance. The unusual occurance came when I messaged a friend to come over after work, got in my car and drove to Trader Joe’s for buttermilk.
Let me just say….
It was everything you want in a summer ice cream: creamy, a tad tart with a yummy vanilla flavor.
Again, all I can say….Amazing.
So courtesy of Deb and the amazingness of Smitten Kitchen:
Buttermilk Ice Cream
Adapted from Claudia Fleming’s astoundingly awesome The Last Course which is woefully out of print but I have it on good authority that if you call The North Fork Table and Inn (where she now “pastries”), they have a small supply and might even send you a signed copy. The book includes the recipe for her famous mallomars — need I say more?
2 cups heavy cream
1 1/4 cup sugar
12 large egg yolks*
2 cup buttermilk
2 teaspoon vanilla or half a vanilla bean, scraped and simmered with the cream
Pinch of salt
In a large, heavy saucepan, combine the heavy cream and one cup of sugar and bring to a simmer over medium heat.
In a large bowl, whisk egg yolks and remaining 1/4 cup of sugar.
Remove the cream mixture from the heat and drizzle a small amount into the yolks, slowly, and whisking constantly to keep the eggs from curdling. Do this a few more times to warm up the yolks before pouring the yolk mixture back into the cream, whisking constantly.
Cook over low heat until the mixture is thick enough to coat the back of a spoon. Strain the mixture and whisk in the buttermilk, vanilla, and salt. Cool completely and freeze according manufacturer’s directions.
* You don’t need to use all of these egg yolks. Oh sure, you can and the results will blow your ice cream-loving mind. However, let’s say you find that you only have six or eight egg yolks on hand, this will also do. The ice cream will be less rich, but still incredibly more rich than anything you can buy at any store.