Buttermilk Ice Cream

I went through most of the year looking forward to my yearly stop at a book store near where I live to buy girl scout cookies. There were phone calls made to find out the date that they would be there selling the cookies. I put that date in my calendar, and totally like me, I completely forgot about it.

 When I realized it, I was distraught. I mean, come on. No Samoas? No Thin Mint cookies? 

Totally ridiculous, right?

 Today, I was on my way home from Big Lots, which I must say, is mostly junk. I was really disappointed, when out of the blue, I saw Girl Scouts, and that totally made my day!

 This got me thinking about ice cream, because I love frozen Thin Mint cookies with ice cream and hot chocolate more than anything in the world. 

I decided to make this buttermilk ice cream. It's really not that sweet. I'm one of those people who likes the taste of buttermilk on its own. But even if you don't, this ice cream won't disappoint. It has a custard base and is really creamy and delicious. We ate it right away very soft, but will have more tomorrow once fully hard.

Buttermilk Ice Cream

Ingredients:

2 cups heavy cream


1 1/4 cup sugar


12 large egg yolks

*
2 cups buttermilk


2 teaspoons vanilla or half a vanilla bean, scraped and simmered with the cream


Pinch of salt

Directions:

In a large, heavy saucepan, combine the heavy cream and one cup of sugar and bring to a simmer over medium heat.

In a large bowl, whisk egg yolks and remaining 1/4 cup of sugar.

Remove the cream mixture from the heat and drizzle a small amount into the yolks, slowly, and whisking constantly to keep the eggs from curdling. Do this a few more times to warm up the yolks before pouring the yolk mixture back into the cream, whisking constantly.

Cook over low heat until the mixture is thick enough to coat the back of a spoon. Strain the mixture and whisk in the buttermilk, vanilla, and salt. Cool completely and freeze according manufacturer’s directions.