Wednesday, July 17, 2013

Buttermilk Ice Cream



I love the taste of Buttermilk. It's probably because of my Grand-dad. He drinks a glass every morning and by my estimation that has kept him going (He's 92)! I like buttermilk so much that sometimes I find myself conjuring up ways that I can use it more often. It's super rich in protein and low in fat, plus it's light, bright sour flavor is refreshing!


My friend Amy who is a trained chef and knows just about everything about the chemistry of food, sent me a recipe for Buttermilk Ice Cream from Smitten Kitchen after I told her about my Buttermilk fantasies. The recipe is great but after working so hard losing 135 pounds I'd like to maintain that so I asked Amy if there was a way I could cut down on calories (She's a real smart ass and told me to get a smaller scoop) she suggested that I use low fat milk and I came up with making a custard base with less eggs. I used 6 eggs instead of 12 that the original recipe called for and I substituted 1 cup of cream for 1 cup of 1% milk instead thereby cutting half the calories! The results were still super creamy and rich and the flavor intense and exciting! I served it with roasted strawberries and sugared Basil flowers. Check this out!





Buttermilk Ice Cream (Adapted from Smitten Kitchen)



Ingredients
  • 1 Cup Cream
  • 1 Cup Milk (any kind - I used 1%)
  • 2 Cups Buttermilk
  • 1 1/4 Cups sugar
  • 6 large egg yolks (reserve the whites for a super healthy frittata)
  • 2 teaspoons vanilla
  • pinch salt
Instructions
  1. In a large sauce pan combine the cream, milk and 1 cup sugar sugar, stirring over medium heat until it simmers.
  2. Meanwhile whisk together the remaining sugar and egg yolks.
  3. Once the cream/milk simmers remove from heat and drizzle a small amount into the eggs while whisking the eggs. The aim here is to bring the eggs up to an adequate temperature so you don't get scrambled eggs.
  4. Once the eggs have warmed, pour them back into the cream mixture and whisk constantly while turning the heat back on.
  5. Cook on low until the mixture thickens. A good guide for this is if it sticks to the utensil you are using to mix it with, then it's ready...
  6. Add vanilla, buttermilk and salt and continue to whisk.
  7. Remove from heat and cool completely about 1-2 hours in the fridge.
  8. Get out the ice cream maker, add your mixture and in about 35 minutes you will be having a delicious treat!


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