Sweet Buttermilk Ice Cream
cups half-and-half or light cream
vanilla bean, halved lengthwise or 2 tsp. vanilla extract
teaspoon kosher salt or salt
- In saucepan combine half-and-half and milk. Scrape seeds from vanilla bean into mixture. Add bean, half the sugar, and the salt. bring to a simmer over medium heat.
- Meanwhile, in bowl whisk yolks and remaining sugar until pale yellow and thick (2 minutes). Slowly drizzle 1 cup hot cream mixture into yolk mixture, whisking constantly. Stir yolk mixture into mixture in pan; cook over medium until thickened and mixture coats back of spoon. Remove from heat. Pour through fine mesh sieve into large bowl; discard solids. Stir in buttermilk. Cover and refrigerate at least 4 hours or overnight.
- Freeze in 4-quart ice cream freezer according to manufacturer's directions. Makes 2 quarts.
From the Test Kitchen
Prepare and freeze up to 1 week in advance.
Nutrition Facts(Sweet Buttermilk Ice Cream)
- Per serving:
- 135 kcal cal.,
- 6 g fat
- (3 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 118 mg chol.,
- 85 mg sodium,
- 16 g carb.,
- 15 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet