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1 cup whipping cream
Bring whipping cream to simmer in heavy saucepan.
Whisk egg yolks and sugar in a medium bowl to blend. Gradually whisk in hot cream and return to saucepan. Stir over medium heat until custard thickens slightly-about 6 minutes. DO NOT BOIL.
Strain into bowl and stir in 1 cup of cold buttermilk. Refrigerate custard about 2 hours until cold.
Process in ice cream maker. I have a Donvier and found that it took no time to freeze into a very smooth, somewhat tart, custardy ice cream that was perfect with the warm rhubarb and strawberries.
The ice cream can be made well in advance and kept in freezer.
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
6 large egg yolks
1/2 cup sugar
1 cup cold buttermilk