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Strawberry-Buttermilk Ice Cream

Source of Recipe


Taste of the South



List of Ingredients



• 2 cups heavy whipping cream
  
• 2 cups whole buttermilk
  
• 1 vanilla bean, split lengthwise, seeds scraped and reserved
  
• 10 large egg yolks
  
• 1 cup sugar
  
• ¼ teaspoon sea salt
  
• Strawberry Sauce (recipe follows)
  






Instructions



1. In a medium saucepan, bring cream, buttermilk, and vanilla bean and seeds to a simmer over medium heat, stirring frequently. Cook for 5 to 6 minutes; remove from heat.
   
   
2. In a medium bowl, whisk together egg yolks and sugar until mixture is pale yellow and sugar starts to dissolve.
   
   
3. Discard vanilla bean. Whisking constantly, add a splash of hot cream mixture to egg mixture. Gradually add remaining hot cream mixture, whisking constantly. Stir in salt.
   
   
4. Return cream mixture to saucepan, and cook over low heat until sauce thickens enough to coat the back of a wooden spoon. (You'll know it's done when you slide your finger down the back of the spoon and the line holds.) Remove from heat, and pour through a fine-mesh sieve into an airtight container. Refrigerate for at least 2 hours. (Ice cream base can be made up to 3 days in advance.)
   
   
5. Place ice cream base in an ice cream maker, and process until soft-serve style, 20 to 30 minutes. Spoon about ½ cup Strawberry Sauce into a 9x5-inch loaf pan. Add half of ice cream mixture, and top with another ½ cup Strawberry Sauce. Swirl together using a spoon. Repeat procedure with remaining ice cream. Cover with plastic wrap, and freeze for 4 hours. Serve with additional Strawberry Sauce, if desired.
   
   Makes 2 quarts
   
   
   Strawberry Sauce:
   
   â—¦ 1 pound fresh strawberries, hulled and chopped
   â—¦ 1¼ cups sugar
   â—¦ Juice of 1 lemon
   
   In a medium saucepan, bring strawberries, sugar, and lemon juice to a boil over medium-high heat. Cook for 5 minutes, stirring frequently.
   
   Reduce heat to medium-low; cook, stirring frequently and mashing berries with a potato masher, until mixture thickens, about 45 minutes.
   
   Remove from heat. Let cool for 30 minutes before transferring to a clean jar. Strawberry Sauce will keep refrigerated for up to 2 weeks.
   
   Makes 2 cups