Delicious Ice Cream Dessert Recipes
How you get there matters. A custard will set between 175 and 185° F / 80 and 85° C. The custard that forms is tender and very fragile, exceed the set temperature by 5 to 10° F and you get scrambled eggs in a watery liquid.
Careful cooking and controlled temperatures are your key to success with
custards and creams. The best results are obtained by using a very low
heat, constant stirring, and a thermometer.
This buttermilk ice cream is a vanilla ice cream recipe that will soon become one of your favorit ice cream dessert recipes.
Temper the yolk mixture with the cream mixture. Transfer the ice cream
base back into the pot and cook over low heat until the mixture is thick
enough to coat the back of a spoon.
Transfer to a container and rest in refrigerator until the temperature drops to 33° F / 0.5° C.
Delicious Ice Cream Dessert Recipes: Buttermilk Ice Cream
- Yield: 2-quarts
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Time To Freeze: Varies depending on type of freezer
- 475 ml / 2 cups heavy cream
- 12 g / 2 tbsp powdered milk
- 12 g / 1 tablespoon vanilla extract or one vanilla bean
- 12 egg yolks
- 300 g / 1-1/4 cups sugar
- pinch of salt
- 475 ml / 2 cups buttermilk
- In a large saucepan, combine the cream, powdered milk, and vanilla. Bring to a simmer over medium heat and remove from heat.
- Meanwhile, In a large bowl, whisk egg yolks, sugar, and salt together until the sugar is dissolved.
- Temper the yolk mixture with the cream mixture. While constantly whisking slowly drizzle a fine stream of the hot cream mixture into the yolks. Continue until the yolk mixture becomes a loose liquid. At that point you can add the remaining cream mixture into the bowl and whisk to thoroughly incorporate the ingredients.
- Transfer the ice cream base back into the pot and cook over low heat until the mixture is thick enough to coat the back of a spoon. A thermometer should register register 179° F / 81.5° C. Immediately remove from heat.
- Strain the mixture by pouring through a chinois or fine mesh strainer into a clean pot submerged in an ice bath and whisk in the buttermilk. Stir until a thermometer registers 40° F / 4.5° C. Transfer to a container and rest in refrigerator until the temperature drops to 33° F / 0.5° C. Freeze according to your ice cream maker instructions.
- When you combine the sugar and yolks you need to start
whisking immediately, or the sugar will begin to coagulate the yolks. If
this happens the only solution is to toss the ingredients and start
- If you are using an ice cream freezer that utilizes a "freezer
bowl" rather than "salt and ice", I have found that, you get the best
results by first bringing the temperature of the ice cream base as close
to freezing as possible, before actually churning the ice cream in the