Buttermilk Ice Cream π¨
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour and 15 minutes
Yield: 1 1/2 quarts
Description:
This delightful Buttermilk Ice Cream recipe is a twist on Emeril’s original, giving you a creamy, tangy treat perfect for any dessert occasion. The prep time listed doesn’t include chilling the custard or freezing the ice cream until firm. Let’s dive into this luscious creation!
Ingredients:
| Ingredients | Quantities |
|---|---|
| Fresh lemon juice | 6 |
| Buttermilk | 1/4 |
| Heavy cream | 3 |
| Lemon, zest of | 2 |
| Salt | 1 1/2 |
| Vanilla extract | 1 |
| Egg yolks, beaten | 1 |
| Sugar | 1 |
Instructions:
-
In a small glass or plastic bowl, whisk the fresh lemon juice into the beaten egg yolks until well combined. Set aside.
-
In a medium saucepan over medium heat, combine the buttermilk, heavy cream, sugar, lemon zest, and salt. Stir gently until the sugar is completely dissolved.
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Continue heating the mixture, stirring regularly, until it just reaches a boil. This should take about 5-7 minutes.
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Remove the saucepan from heat, and vigorously whisk in 1 cup of the hot cream mixture into the egg yolks. This process is called tempering, and it helps prevent the eggs from curdling.
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Return the saucepan to the heat, and slowly pour the tempered egg mixture back into the remaining cream mixture, whisking continuously. This ensures a smooth, creamy texture.
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Bring the mixture to a gentle boil, stirring constantly. Cook until the mixture thickens enough to coat the back of a spoon. This usually takes around 5-8 minutes.
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Once thickened, strain the mixture through a fine-mesh sieve into a clean bowl. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
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Refrigerate the custard overnight to allow the flavors to meld and the mixture to chill thoroughly.
-
The next day, give the chilled custard a good stir to ensure it’s well mixed. Transfer the mixture to your ice cream freezer, following the manufacturer’s instructions for churning.
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Churn the ice cream until it reaches a soft-serve consistency, usually about 20-30 minutes depending on your machine.
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Once churned, transfer the ice cream to a covered container, and freeze for an additional 4-6 hours, or until firm.
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Scoop out generous servings of this creamy, tangy Buttermilk Ice Cream, and savor every delightful spoonful! π₯π¨
Serving Tips:
- Serve in bowls or cones, topped with fresh berries or a drizzle of honey for a burst of flavor.
- This ice cream pairs wonderfully with warm fruit cobblers or crisp wafers for a contrasting texture.
- Enjoy as a standalone dessert or as a sweet ending to a delicious meal with family and friends.
Nutrition Information (per serving):
- Calories: 2280.7
- Fat: 138g
- Saturated Fat: 81.6g
- Cholesterol: 1209.5mg
- Sodium: 768.6mg
- Carbohydrates: 238.6g
- Fiber: 0.3g
- Sugar: 225.4g
- Protein: 32.6g
Recipe Notes:
- For a more intense lemon flavor, you can increase the amount of lemon zest used.
- Ensure the custard is well chilled before churning to achieve the creamiest texture.
- Don’t skip the step of straining the custard before chilling. This removes any bits of cooked egg and ensures a smooth consistency.
- Experiment with different toppings such as caramel sauce, chopped nuts, or even a sprinkle of sea salt for a gourmet touch.
Enjoy this homemade Buttermilk Ice Cream, a delightful balance of tangy buttermilk and creamy sweetness, perfect for satisfying your dessert cravings! ππ₯
