Wednesday, May 29, 2013

buttermilk ice cream


This recipe is from Tom Douglas' The Dahlia Bakery Cookbook.

buttermilk ice cream

1 1/2 cups buttermilk
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 cups heavy cream
1/4 cup sugar
1/4 cup honey
8 large egg yolks

1) Put the buttermilk, vanilla extract, and salt in a large bowl. Place a strainer over the bowl. You will use this setup after you make your creme anglaise.

2) To make the creme anglaise, put the cream, sugar, and honey in a saucepan and scald- bring to just below the boiling point until it begins to steam and little bubbles appear around the edges- stirring to dissolve the sugar. Remove the saucepan from the heat.

3) Meanwhile, put the egg yolks in a bowl and whisk until the yolks are pale yellow. Gradually add a ladle of the scalded cream to the bowl of yolks while whisking to warm the yolks. Pour the warmed yolks into the saucepan with the cream mixture and return to medium heat, stirring until the custard is thick enough to coat the back of a spoon. Immediately pour the creme anglaise through the strainer into the buttermilk mixture. Set the bowl over a large bowl of ice water and stir to combine. When cool, cover the bowl and refrigerate for a few hours or overnight. 

4) Churn and freeze the chilled custard in an ice cream maker according to the manufacturer's instructions. Transfer the ice cream to an airtight container. Cover and freeze for several hours or overnight until firm before serving. 

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