BUTTERMILK ICE CREAM RECIPE RECIPES

Steps:

• In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the sugar (6 tablespoons). Set aside.
• In a heavy stainless steel pan, stir together the cream, milk, and the remaining sugar (6 tablespoons) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
• Carefully scoop out about ½ cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatular to stir the cream as you slowly pour the egg and cream mixture from the bowl back to the pan.
• Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of a spatula, and leaves a clear mark when you run your finger across it, 1 to 2 minutes longer.
• Strain the base through a fine-mesh strainer and into a clean container. Set the bowl into an ice bath, wash your spatula, and use it to stir the base occasionally until it is cool. Then cover with plastic wrap and refrigerate the base for at least 2 hours or overnight. (In this recipe, it’s particularly important that the base is cold before proceeding to the nest step; otherwise the buttermilk will cause the mixture to “break” and lose its emulsion.)
• Add the buttermilk and vanilla to the cold base and whisk to blend.
• Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.

Steps:

• Process all ingredients in a blender 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days.
• Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)
• Serve immediately, or transfer to an airtight container, and freeze up to 1 week.
• *Vanilla extract may be substituted.
• Avocado-Key Lime Pie Ice Cream: Prepare recipe as directed, adding 1 1/2 medium-size ripe avocados, chopped; 1 tsp. Key lime zest; and 1/4 cup fresh Key lime juice with cream cheese in Step Stir 3/4 cup coarsely crumbled graham crackers into prepared ice cream. Freeze 1 hour before serving. THE COOKIE: White Chocolate-Macadamia Nut Cookies, soft-baked from your bakery, for towering ice-cream cookie sandwiches. Wrap the finished treats individually (and tightly) in plastic wrap, and keep on hand in the freezer for parties or snacks.
• Lemon Meringue Ice Cream: Prepare recipe as directed. Whisk together 6 Tbsp. lemon curd, 2 Tbsp. sour cream, 2 tsp. lemon zest, and 1 Tbsp. lemon juice. Swirl lemon mixture and 6 crushed meringue cookies into prepared ice cream. Freeze 1 hour before serving. THE COOKIE: Gingersnaps, soft-baked from your bakery, for towering ice-cream cookie sandwiches. Wrap the finished treats individually (and tightly) in plastic wrap, and keep on hand in the freezer for parties or snacks.
• Blueberry-Cheesecake Ice Cream: Prepare recipe as directed, adding 1/4 tsp. almond extract to cream cheese mixture in Step Mash together 1 cup fresh blueberries, 3 Tbsp. blueberry preserves, and 2 tsp. lemon zest. Stir mixture into prepared ice cream. Freeze 1 hour before serving. THE COOKIE: Snickerdoodles, soft-baked from your bakery, for towering ice-cream cookie sandwiches. Wrap the finished treats individually (and tightly) in plastic wrap, and keep on hand in the freezer for parties or snacks.
• Strawberry-Pretzel Ice Cream: Prepare recipe as directed. Stir together 1 cup chopped fresh strawberries, 1/4 cup strawberry preserves, and 2 Tbsp. chopped fresh basil. Stir strawberry mixture and 3/4 cup crushed pretzel sticks into prepared ice cream. Freeze 1 hour before serving. THE COOKIE: Sugar cookies, soft-baked from your bakery, for towering ice-cream cookie sandwiches. Wrap the finished treats individually (and tightly) in plastic wrap, and keep on hand in the freezer for parties or snacks.