from Chef Rebekah Turshen of City House, Nashville, TN
¼ cup sugar
¼ cup water
1½ cups heavy cream
1½ cups local buttermilk
½ cup light corn syrup
¼ teaspoon kosher salt
Bring sugar and water to a rolling boil, remove from heat, and reserve until cool to the touch.
Combine the cooled sugar syrup with the cream, buttermilk, corn syrup, and salt.
Freeze in ice cream maker according to manufacturer’s instructions. Serve on its own; as part of a holiday sundae topped with cranberry preserves, sugared pecans, and butterscotch; or alongside the sweet potato skillet cake.