Friday, May 29, 2009

Buttermilk Ice Cream

Buttermilk Ice Cream

If Memorial Day is the unofficial beginning of summer, does that mean it is also the unofficial beginning of ice cream season? Is there even an ice cream season? I guess in SoCal, ice cream season is year round. We have 80 degree temps in January and 60 degrees in May/June (which is freeeezing for us!). It makes no sense. We're getting back in to that May Gray/June Gloom season here, but last weekend I felt like making some ice cream. I had buttermilk and egg yolks left from my party cake and I have had this recipe saved for a while. Remember when I made that amazingly rich and delicious buttermilk pie? This is basically that pie in ice cream form. It is so totally luxurious and very simple to make. I paired this with some dried hibiscus flowers that I just found at TJs. The sweet and tart flowers went perfectly well with the sweet ice cream with the tart bite of buttermilk. There is no cream cheese in this recipe, but I could swear with my eyes closed, it tasted like a cheesecake ice cream. FYI, if you haven't tried these dried flowers before, they are so delicious. I wish they had more nutritional value because I have been adding them to everything from cocktails to granola. More on the latter, soon. (I hope)

Buttermilk Ice Cream

Buttermilk Ice Cream
(Adapted from The Last Course via Smitten Kitchen)

Makes about 1 quart

2 cups heavy cream
1 1/4 cups sugar
6 to 12 large egg yolks *
2 cups buttermilk
Pinch of salt
1/2 a vanilla bean, or 1 teaspoon good-quality vanilla extract

Bring the cream and 1 cup of the sugar to a simmer in a heavy saucepan over medium heat (if you’re using the vanilla bean, scrape the seeds into the cream while it heats as well.)

In a separate bowl, whisk together the egg yolks and the remaining 1/4 cup of sugar.

After the cream comes to a simmer, turn off the heat and dribble a small amount into the egg yolks, whisking them constantly, to temper. Continue slowly adding the hot cream mixture to the egg mixture, whisking all the while. Once everything is incorporated, return the mixture to the saucepan where you heated the cream.

Cook over medium-low heat, stirring continuously, until it thickens enough to coat the back of a spoon. Strain into a bowl and mix in the buttermilk (and the vanilla extract if you are using that instead of the vanilla bean.) Cool the mixture completely, then freeze in your ice cream maker according to the manufacturer’s directions.

*I used 6

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Erica said...

It should always be ice cream season in my opinion- or at least froyo season! The dried hibiscus flowers look so pretty in this dish!

The Cooking Photographer said...

Hi Esi!

I saved this one! I just started pulling out the ice-cream maker and look forward to all the ice-cream to come!

That fake stuff in the store drives me batty. Is there any realy ice-cream ingredients in the garbage?

Your picture is beautiful once again.


Kate said...

I saw those flowers at TJ's! They're gorgeous! I got out the ice cream maker this weekend too.

Diana said...

Cheesecake ice cream? Umm screw the nutritional value of the hibiscus flowers, I wish the ice cream had more nutritional value! :) I could eat A LOT of that...

Dawn said...

I can't wait to start making ice cream. I'm looking forward to mint oreo.
Those flowers in that dish really make the photo 'pop'. Really stunning!

Marta said...

This does looks refreshingly delicious and surprisingly light! I love cheesecake ice cream, so I'm sure I'd love this!
What are those flowers? I had neevr seen them!

zoe said...

oh my, yum!!!

Esi said...

Happy Friday all!

Erica, I totally agree

Laura, I don't think I can go back to store bought ice cream anymore..

Kate, I am obsessed with those flowers. So yummy.

Diana, try the ice cream. Delish

Dawn, ooooh, can't wait to see what you come up with. I know it will be awesome.

Marta, I found the flowers in the dried fruit section of Trader Joes. They are really good.

Reeni♥ said...

The ice cream looks so incredibly smooth and creamy - like buttah! I will be searching out hibiscus flowers now!

The Food Librarian said...

Yum! Yum! Yum! This is lovely. I just unpacked my new ice cream maker and am bookmarking this one!!!

And such great photos!

Mary said...

This looks incredible and your photographs are beautiful. I scream for ice cream.

anna said...

Oh that looks incredible! I just got a big bag of dried hibiscus (not the sugared kind) and can't wait to play with it - it's so tasty!

pigpigscorner said...

It's definitely ice-cream season now! This sounds so good! I've never seen or tried dried hibiscus flowers. Wonder what they taste like.

jh said...

Great recipe. I love using buttermilk, though haven't tried it in icecream. Sweet and sour is always a good combo. Thanks for the recipes and ideas!

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Foodycat said...

That looks amazing! Just the most perfect texture.

Chef Fresco said...

I have seen these flowers at TJ's! I totally keep meaning to buy them too. Your creation looks so beautiful!

Kevin said...

I like the sound of using buttermilk to make ice cream.

Sophie said...

Hey Esi,

Your buttermilk ice cream looks so delicious!! Yum!! Beautiful presentation too, as always,...

Maria said...

I will be trying this one soon. I love frozen treats in the summer!!

Olga said...

That looks amazing! and so creamy.

SJ said...

I'm in love with that picture!!

Daniel said...

This sounds heavenly! Gorgeous presentation! Yum!First i am going to bought a Ice machine and after visiting many sites on net get a good site where i get a Discount Ice machines means Ice Machine on a good Discount and after that i tried for ur receipe and it was reallyyyyyyyy very very yummyyyyyyyyy..............thnx for such a nice post