Buttermilk adds a tang to ice cream. I like to pair it with summer fruit at its sweetest for a counterpoint.
1 pint strawberries
2 1/3 c sugar
2 c cream
2 c whole milk
1 c buttermilk
1 c sour cream or creme fraische
8 egg yolks
2 t xantham gum*
1 T vanilla
Preheat oven to 350 degrees.
Separate the eggs, placing the yolks in a large bowl. Whisk the yolks to combine and homogenize.
Wash and hull the strawberries. Depending on how big they are, halve or quarter the berries. Toss them with 1/3 c sugar and 1 T lemon juice. Place on rimmed baking tray lined with aluminum foil. Roast berries for 20 minutes.
While the berries are in the oven, combine milk, remaining sugar, buttermilk, cream, and xantham gum in a pot on the stove. Heat slowly, stirring regularly. Do not boil. When the mixture is hot but not boiling, turn off the heat.
Slowly add the cream mixture to the eggs, stirring constantly to prevent scrambling the eggs. Put the mixture back into the pot and heat, stirring constantly. Do not boil. Stir until the mixture coats the back of a spoon.
Remove from heat and strain through a fine mesh strainer.
Stir in vanilla, 1 T lemon juice. Once the berries are roasted, add the berries and rendered juice to the cream mixture.
Cool the mix at least 3 hours in the refrigerator.
Chill in an ice cream maker according to directions.
*Xanthan gum can be found in some grocery stores and most baking shops. It is usually found in the baking aisle. Also available online at Amazon, William-Sonoma and other outlets.
#icecream #buttermilk #strawberries #berries #dessert #sweets #summer