Buttermilk Ice Cream (Custard-Style)
- 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
- In a large, heavy saucepan, combine the half-and-half and milk and 1 cup of sugar; bring to a simmer over medium heat.
- In a large bowl, whisk egg yolks and remaining 1/4 cup of sugar.
- 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.
- 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.