Buttermilk Ice Cream

  • Yield: servings


1cup half-and-half
1cup whole milk
1 1/4cups sugar
6 large egg yolks
2 1/2cups buttermilk
1teaspoon vanilla
Pinch of salt


  1. In a large, heavy saucepan, combine the half-and-half and milk and  1 cup of sugar; bring to a simmer over medium heat.
  2. In a large bowl, whisk egg yolks and remaining 1/4 cup of sugar.
  3. Remove cream mixture from heat and slowly drizzle a small amount into  yolks, and whisking constantly to keep the eggs from curdling. Do this a few more times to warm the yolks before pouring  yolk mixture back into cream, whisking constantly.
  4. Cook over low heat until  mixture is thick enough to coat the back of a spoon. Strain  mixture and whisk in  buttermilk, vanilla and salt. Let cool completely and freeze according manufacturer’s directions.