Strawberry-Buttermilk Ice Cream
 
Makes 2 quarts
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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/strawberry-buttermilk-ice-cream/