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.
- from Chef Rebekah Turshen of City House, Nashville, TN