• 6servings
  • 420minutes
  • 401calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12
MineralsCalcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 large egg yolks

  2. 1/2 cup(s) sugar

  3. 2 cup(s) heavy cream

  4. 1 1/2 cup(s) cold buttermilk

Instructions Jump to Ingredients ↑

  1. Whisk egg yolks lightly in a medium bowl. Add sugar and beat until mixture is a milky lemon-yellow color, about 1 minute.

  2. Heat cream and 1 cup buttermilk in a small saucepan over medium-low heat, while stirring, until a thermometer reads 150°F, 6 to 8 minutes (milk should not boil).

  3. Pour cream mixture in a thin stream into egg mixture, whisking continually until incorporated. Transfer to clean container and refrigerate until very cold, for 4 hours or up to overnight.

  4. Add remaining 1/2 cup buttermilk and stir to incorporate. Churn custard in an ice-cream maker according to manufacturer instructions until thick, 15 to 35 minutes.

  5. Transfer to an airtight container, cover surface with plastic wrap, and seal lid. Freeze at least 2 hours. Let sit for 10 minutes before serving.

  6. PLEASE NOTE: This recipe contains raw egg and should not be consumed by pregnant women, infants, the ill, or the elderly.


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