Bi-Rite Creamery's Buttermilk Ice Cream

Name: Bi-Rite Creamery's Buttermilk Ice Cream
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 237 milliliters buttermilk; 5 larges egg yolks; 355 milliliters heavy cream; 177 milliliters sugar; 1 teaspoon pure vanilla extract

Bi-Rite Creamery's Buttermilk Ice Cream is a gluten free and vegetarian dessert. One portion of this dish contains approximately 15g of protein, 82g of fat, and a total of 1131 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 2. It will be a hit at your Summer event. If you have buttermilk, egg yolks, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Make the base: In a medium heatproof bowl, whisk the yolks to just break them up, then whisk in half of the sugar (6 tablespoons). Set aside.

Ingredients you will need

Sugar

Egg Yolk

Base

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Cream

Sugar

Milk

Equipment you will use

Frying Pan

Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatula to stir the cream as you slowly pour the egg and cream mixture back into the pan.

Ingredients you will need

Egg Yolk

Cream

Egg

Equipment you will use

Whisk

Spatula

Stove

Bowl

Frying 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.

Equipment you will use

Spatula

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 next step; otherwise the buttermilk will cause the mixture to "break" and lose its emulsion.)

Ingredients you will need

Buttermilk

Base

Wrap

Ice

Equipment you will use

Sieve

Plastic Wrap

Spatula

Bowl

Add the buttermilk and vanilla to the cold base and whisk to blend.

Ingredients you will need

Buttermilk

Vanilla

Base

Equipment you will use

Whisk

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.

Ingredients you will need

Ice Cream