- 2 cups heavy cream
- 1 ¼ cups sugar
- 12 large egg yolks*
- 2 cups buttermilk
- 2 teaspoons vanilla or half a vanilla bean, scraped and simmered with the cream
- Pinch of salt
ingredients
directions
1. In a large, heavy saucepan, combine the heavy cream and one cup of sugar and bring to a simmer over medium heat. |
2. In a large bowl, whisk egg yolks and remaining 1/4 cup of sugar. |
3. 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. |
4. 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. |
Categories
Ice Cream
Keywords
Dessert