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Buttermilk Ice Cream Recipe

  • Ingredients: 16
  • Serves: 5
  • Prep: 15 mins
  • Bake: 10 hours 15 mins (includes freezing time)

Buttermilk ice cream with ingredient info: raw sugar, also called turbinado or demerara sugar, is available at supermarkets and natural food stores.. To make this buttermilk ice cream for 5 persons you will need 15 mins for preaparation and 10 hours 15 mins (includes freezing time) for baking.

Ingredients

Crust:

  • 1 cup all-purpose flour
  • 1 tbsp. sugar
  • 1/8 tsp. salt
  • 1 stick unsalted butter or pareve margarine, cut into 8 pcs.
  • 1 egg yolk

Filling:

  • 3 tbsps. plum or other fruit jam
  • 1 tbsp. brandy
  • 1 1/2 lb. Italian blue plums
  • 1/2 tsp. ground cinnamon
  • 1 tsp. grated lemon zest
  • 1/4 cup sugar

Frosting:

  • Ingredient info: Chinese five-spice powder—a spice blend that usually contains ground fennel seeds, Sichuan peppercorns, cinnamon, star anise, and cloves—is available in the spice section of most supermarkets. Crème fraîche is sold at most supermarkets and at specialty foods stores.

Meringue and decorations:

  • Special equipment: Small propane kitchen torch

Accompaniment:

  • Chocolate shavings or cocoa powder, optional

Garnish:

  • Special equipment: A 9-inch springform pan; a small offset metal spatula

Directions

  1. Step 1 Whisk yolks in another medium metal bowl. Combine cream, sugar, and salt in large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves.

    For this step you will need

  2. Step 2 Gradually whisk half of hot cream into egg yolks, then return mixture to saucepan. Stir constantly over medium-low heat until custard thickens and coats back of spoon when finger is drawn across, 2 to 3 minutes (do not boil).

    For this step you will need

  3. Step 3 Pour cold buttermilk into reserved chilled bowl. Strain custard into buttermilk; whisk. Whisk in vanilla.
  4. Step 4 Process custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to freezer container.
  5. Step 5 Cover and freeze until firm, at least 6 hours or overnight. DO AHEAD: Can be made 3 days ahead.

Nutrition information

Calories 649 Carbohydrates 41 g (14%)
Fat 51 g (79%) Protein 9 g (17%)
Saturated Fat 30 g (151%) Sodium 160 mg (7%)
Polyunsaturated Fat 3 g Monounsaturated Fat 16 g
Cholesterol 442 mg (147%)
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Buttermilk Ice Cream Recipe

  • Ingredients: 34
  • Serves: 2

Buttermilk ice cream with whipping cream, large egg yolks, sugar, cold buttermilk.

Ingredients

Almond cream filling

  • 1 cup half and half
  • 1 vanilla bean, split lengthwise
  • 1/3 cup sugar
  • 1/4 cup all purpose flour
  • 2 large eggs
  • 1/2 7-ounce roll almond paste , diced
  • 6 oz. good-quality white chocolate , finely chopped
  • 2 tbsps. unsalted butter
  • 2/3 cup chilled heavy whipping cream

Cake

  • 1 cup raspberry preserves

Almond cream cheese frosting

  • Assorted fresh berries
  • Currant jelly, warmed

Cranberry Compote

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Bring whipping cream to simmer in heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend.

    For this step you will need

  2. Step 2 Gradually whisk hot cream into egg yolk mixture. Return mixture to saucepan and stir over medium heat until custard thickens slightly, about 6 minutes (do not boil).

    For this step you will need

  3. Step 3 Strain into bowl. Stir in 1 cup cold buttermilk. Refrigerate custard until cold, about 2 hours. Process in ice cream maker according to manufacturer’s instructions.

    For this step you will need

Nutrition information

Calories 756 Carbohydrates 61 g (20%)
Fat 52 g (79%) Protein 15 g (29%)
Saturated Fat 29 g (143%) Sodium 194 mg (8%)
Polyunsaturated Fat 3 g Monounsaturated Fat 17 g
Cholesterol 691 mg (230%)
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