Ingredients:
1 c. whipping cream
6 large egg yolks
1/2 c. sugar
1 c. cold buttermilk
Directions:
Bring whipping cream to a simmer in a heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into egg yolk mixture. Return mixture to saucepan and stir over medium heat until custard thickens slightly, about 6 minutes (do not boil). Strain into bowl. Stir in buttermilkd. Refrigerate custard until cold (about 2 hours). Process in ice cream making according to manufacturer's instructions. (Can be prepared up to 5 days ahead. Freeze in covered container).
Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
No comments:
Post a Comment