+
0 (0)

Category: Desserts

Vanilla Bean Buttermilk Ice Cream

Vanilla Bean Buttermilk Ice Cream
Francine Orr / Los Angeles Times

Buttermilk is understated--a quiet, old-fashioned ingredient that brings its own small delight to summer dishes. Yet a bit of buttermilk imparts a tangy and refreshing edge to cakes, salad dressings, even ice cream. The secret is its sour taste, which ... Read more

Total time: 20 minutes, plus 5 hours chilling, and freezing | Makes about 3 1/2 cups
  • 1 (4-inch) piece vanilla bean
  • 1 cup whipping cream
  • 3/4 cup sugar
  • 2 eggs
  • 1 1/2 cups buttermilk, shaken well

Step 1Split the vanilla bean in half lengthwise and scrape the seeds into a non-aluminum saucepan. Add the pod and cream. Gently heat over medium heat until hot, about 4 minutes.

Step 2Meanwhile, mix the sugar and eggs with an electric mixer until thick and yellow, 1 minute. Stir in some of the hot cream, then return the mixture to the pan. Cook over low heat, stirring constantly, until thickened slightly, about 5 minutes.

Step 3Immediately pour the mixture through a fine strainer to remove any lumps. Press on the vanilla bean to extract all the seeds and flavor. Discard the pod. Stir in the buttermilk. Chill the mixture thoroughly, at least 5 hours.

Step 4Freeze in an ice cream maker according to the manufacturer's directions. Store in a plastic container, covered airtight.

Step 5To serve, let the ice cream rest at room temperature until it softens slightly, about 15 minutes. Serve immediately.

Each 1/2-cup serving:
185 calories; 79 mg sodium; 84 mg cholesterol; 8 grams fat; 5 grams saturated fat; 25 grams carbohydrates; 4 grams protein; 0 fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Heirloom Bakery and Cafe's sour cream coffeecake
Midnight chocolate brownie bites
Chocolate chestnut cake
Glazed Apple Matzo Brei