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BUTTERMILK ICE CREAM

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I bought an ice cream maker a couple of years ago and only used it once. Since yesterday was the the Fourth of July, I thought it was high time to fix that. Looking around Epicurious, I found this recipe. It tasted like sour cream ice cream and was just fabulous. It isn’t terribly sweet so it’s great with a sweeter accompaniment like cake or sweetened fruit.
It requires creme fraiche, which you can buy – or make at home with just about zero effort. (See previous entry.)
This recipe involves pouring hot liquid into egg yolks, which sounds scarier than it is. Go slow and whisk constantly. If this makes you uneasy, have a large bowl of ice water standing by so you can plunge the bottom of the pan into that (whisking like crazy) to stop the eggs from scrambling.
BUTTERMILK ICE CREAM
  • 2 cups heavy whipping cream
  • 8 large egg yolks
  • 1 cup sugar
  • 2 cups buttermilk
  • 1 cup crème fraîche*
  • 2 tablespoons fresh lemon juice or lime juice
  • 1/4 teaspoon salt
Bring cream to simmer in heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend.  Working very slowly, gradually whisk hot cream into yolk mixture; whisk constantly until all the cream is incorporated.
Pour the cream-egg-sugar mixture into saucepan and stir constantly over medium-low heat until custard is thick enough to coat back of spoon, about 3 minutes (do not boil). Pour custard through fine strainer into clean bowl. Cool to room temperature. Whisk in buttermilk, creme fraiche, lemon juice, and salt. Chill custard until cold.

Process custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to containers; cover and freeze until firm, at least 4 hours.

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