Buttermilk Ice Cream and the New Ice Cream Machine
(or and the new camera!)
I love Ice Cream! I
know this sounds crazy, it’s the beginning of March and I see snow outside, and
I’m making ice cream, getting ready for spring and summer.
Last year, I wore out my old machine! I was making semi freddo, ice cream, sorbets,
experimenting, using up leftover cream, milk, and having a blast! My husband, he’s a purist and working on
getting in shape for the Riverbank run (25K) so buttermilk ice cream wouldn’t
be a favorite! ( See Jeffery, I’m thinking of you.)
I had a very small dilemma – go big, or replace the freezer
bowl, and go small. I went big (I still
might replace the freezer bowl on my old machine so I can take it directly to
clients!)
And I have a new Camera.
It’s a Nikon 3000, last year’s model to save some money – and my new
adventure in picture taking. I can
accomplish a few items.
Turn it on
Turn it off
Auto
No Flash
and
something called Macro.
It came with two videos, a huge book, and the promise of
classes! Yes, I’ll take on the classes!
The Buttermilk Ice
Cream came directly from the Cuisinart recipe booklet. It’s a custard-style ice cream and follows
the straight forward custard method.
Warm the cream, sugar, salt and vanilla. Whisk egg yolks and sugar to a light pale
yellow mixture. Temper the eggs into the
cream, strain to get out the “cooked egg” and whisk in the remaining cold
ingredients. Cool for at least two
hours, and then turn on the machine and go!
The Ingredients
2 cups Heavy
cream
1 cup
granulated sugar, divided
1/8 (pinch)
salt
1 ½ teaspoons
pure vanilla extract
6 large egg
yolks
2 cups
buttermilk
put the cream, ½ sugar, salt and vanilla in a medium sauce
pan and heat on medium low, bring just to a boil
While cream mixture is heating combine the yolks and
remaining sugar and whisk until it is pale and thick
Once cream has started to simmer, temper the mixture (this
means put a little hot into the yolks and whisk) and then slowly combine.
Stirring constantly until the mixture coats the back of a spoon, this should
take a few moments.
Pour the mixture through a fine mesh strainer. Whisk in the buttermilk and chill for two
hours or overnight.
Pour it into the machine, and set the timer for 40 minutes and
you have ice cream!
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