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Buttermilk Ice Cream


6 egg yolks, beaten

1 ounces fresh lime juice

3 cups buttermilk

2 cups heavy cream

1½ cups granulated sugar

Zest of 1 lemon

Zest of 1 lime

1 pinch Kosher salt

1 vanilla bean, seeds scraped out

¼ teaspoon butter flavor extract


  1. Whisk lemon juice into beaten egg yolks until pale and fluffy, and set aside.
  2. In a medium saucepan over medium heat, combine buttermilk, heavy cream, sugar, citrus zest, salt, vanilla, and butter flavor extract, and stir until the sugar is dissolved.
  3. Continue to heat, stirring regularly, until mixture almost reaches a boil.
  4. Remove from heat, and vigorously whisk 1 cup of cream mixture into egg mixture to temper.
  5. Return pan to heat, and slowly pour the egg mixture into cream mixture, again whisking vigorously.
  6. Bring to a boil, reduce heat to medium low, and cook, stirring constantly and making sure to scrape the bottom and sides of pan until mixture thickens enough to coat the back of a spoon.
  7. Strain the mixture into a bowl, press plastic wrap down onto surface to prevent a skin from forming, and refrigerate overnight.
  8. Whisk chilled mixture to combine, transfer to ice cream freezer, and freeze according to manufacturer’s directions.
MAKE THE WHOLE SUNDAY SUPPER /// Pork Jowl, Arugula, and Mozzarella Pizza / Buttermilk Ice Cream
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