Buttermilk Ice Cream
Buttermilk Ice Cream might be just the dessert you are searching for. One portion of this dish contains roughly 5g of protein, 28g of fat, and If you have heavy whipping cream, crème fraîche, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.
Instructions
Bring cream to simmer in heavy medium saucepan.
Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into yolk mixture. Return mixture to 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. DO AHEAD: Ice cream can be made 3 days ahead. Keep frozen.
Let soften slightly at room temperature before serving.
*Sold at some supermarkets and at specialty foods stores.