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ICE CREAM - Buttermilk Ice Cream :]>
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| Bon Appétit | August 2010 by Romney Steele Raw sugar adds a caramely note (and a tan color) to this tangy ice cream. Yield: Makes about 5 cups | |
| 6 large | egg yolks |
| 2 cups | heavy whipping cream |
| 2/3 cup | raw sugar |
| Pinch | salt |
| 1 cup | chilled buttermilk |
| 1 teaspoon | vanilla extract |
Special equipment: Ice cream maker
Ingredient info: Raw sugar, also called turbinado or demerara sugar, is available at supermarkets and natural food stores.
Chill medium-size metal bowl in freezer until cold, about 1 hour.
Whisk yolks in another medium metal bowl. Combine cream, sugar, and salt in large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Gradually whisk half of hot cream into egg yolks, then return mixture to saucepan. Stir constantly over medium-low heat until custard thickens and coats back of spoon when finger is drawn across, 2 to 3 minutes (do not boil). Remove from heat.
Pour cold buttermilk into reserved chilled bowl. Strain custard into buttermilk; whisk. Whisk in vanilla. Chill mixture uncovered until cold, stirring occasionally, about 2 hours.
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to freezer container. Cover and freeze until firm, at least 6 hours or overnight. DO AHEAD: Can be made 3 days ahead. Keep frozen.
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