Strawberry-Buttermilk Ice Cream
Yields: 2 Quarts
- 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)
- 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.
- In a medium bowl, whisk together egg yolks and sugar until mixture is pale yellow and sugar starts to dissolve.
- 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.
- 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.)
- 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.
Yields: 2 Cups
- 1 pound fresh strawberries, hulled and chopped
- 1¼ cups sugar
- 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.