Mind-Bending Buttermilk Ice Cream

Recipe Description:

I’ll be honest; I very nearly did not share this recipe. Why? Because sensible folks will take one quick glance at the ingredients list and run screaming for the hills. It is beyond rich, beyond decadent. However, it’s also absolutely what the doctor ordered for those times when you’re craving something special.
As always, source the best ingredients when you’re able - local, raw, organic, et cetera. Don’t fret if you can’t find everything - just do the best you can!
Since I’m using eggs from my own chickens, I don’t feel a pressing need to cook them to kill off potential pathogens. However, if you’re using commercial eggs, you’ll want to cook your ice cream batter. Both methods are described below.

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Servings: About 2 Quarts

Difficulty: Moderate

Recipe Ingredients:

2 cups heavy cream (raw, organic, grass-fed preferred)

1 1/4 cup sucanat

6 to 12 large egg yolks (organic, backyard preferred)**

2 cups buttermilk (again with the raw, organic, et cetera, preferred)

2 tablespoons organic, pure vanilla extract, vanilla bean crush, or the scraped seeds from one vanilla bean

1/8 teaspoon salt (if using store-bought buttermilk, probably not needed)

1 tablespoon olive oil (optional)

Recipe Instructions:

USING TRUSTED EGGS:

Whisk buttermilk, sucanat, and egg yolks together in a large bowl until the sucanat has dissolved. Add the other ingredients, whisking until everything is well combined. Add to your ice cream maker, following the manufacturer’s instructions. Easy!

USING COMMERCIAL EGGS:

In a large saucepan, combine the cream and one cup of sucanat. Bring to a point just below simmering over medium-ish heat, stirring now and then to prevent scorching.

While the mixture is coming up to heat, whisk the egg yolks with the remaining 1/4 cup of sucanat, until the sucanat begin to dissolve.

Take one ladle of the hot cream mixture and slowly add it to the egg yolks, whisking constantly so the eggs don’tcoagulate. Repeat twice for six egg yolks, three times for more, whisking all the while.

Add the egg mixture back to the cream mixture, whisking your little heart out to ensure it’s not clotting.

Over low heat, cook the mixture to the consistency of a thin pudding. Then, remove from heat, and whisk in the buttermilk, olive oil, vanilla, and salt.

Allow the mixture to cool to a non-fridge-melting temperature before popping into the fridge to chill completely. Add to your ice cream maker and follow the manufacturer’s instructions.

**A word about the egg yolks; you’ll want at least six, but you don’t need to go the full twelve. Go with your gut. I like 8 to 10 most times.

Author: Black Chicken Host

I'm Erin; homesteading geek, wanna-be crafter, food enthusiast, animal lover, yarn hoarder. I live with my husband, two dogs, two cats, and thirteen chickens on two acres in southern central Michigan. We utilize modern technology and old-fashioned know-how to forge our path toward living a simpler, more eco-friendly, life. I also run Black Chicken Host, a web hosting company geared toward the homesteading,whole foods, and sustainability communities. View all posts by Black Chicken Host

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: Black Chicken Host

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