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Buttermilk Ice Cream

Source of Recipe

From "Real Cajun" by Donald Link


Recipe Introduction

"The first time we made ice cream at Granny's house I couldn't believe how different it was from the cones at the burger shack. I remember my father filling the barrel with ice and rock salt. I was confused as to how that process was actually going to make ice cream. When he told me I had to turn the crank for 45 minutes, I thought he was joking. I had no idea that you could turn cream and produce a flavor and texture that was out of this world. Kristyne Bouley, the pastry chef at Herbsaint, likes this eggless ice cream because it's easy and it really tastes of buttermilk and cream. The buttermilk provides the thickness that typically comes from egg yolks."

List of Ingredients

â—¦ 1 quart well-shaken buttermilk
â—¦ 1 pint heavy cream
â—¦ ½ cup sugar
â—¦ ½ teaspoon salt


Recipe

Combine the ingredients in a large bowl or pitcher and chill for at least 30 minutes.

Following the manufacturer's instructions, transfer the ingredients to an ice cream machine and process until the mixture begins to thicken and set up.

Transfer the ice cream to a plastic container with a tight-fitting lid and freeze for a few more hours before serving.

Makes about 1 quart