Homemade ice cream is good. It's got a smoothness and richness. It is made (or should be) of natural goodness. Even better is a homemade frozen custard. It is beyond ice cream. It is another dimension. Yes, it's more fattening and higher in cholesterol, so what! No one is telling you to eat it every day. Enjoy it once in awhile. Sometimes you deserve the best and in the case of Buttermilk Frozen Custard, you are getting the best!
All you need to make this dish (or ice cream) is an ice cream machine. You can find one at most stores that carry kitchen goods and usually for under fifty dollars. Consider it an investment as in most cases it will cost you much less to make your own than buy that over-priced poison at the supermarket!
Ingredients needed to make Buttermilk Frozen Custard (makes about 6 cups):
- 2 cups heavy cream
- 1 cup sugar
- 1/4 tsp. salt
- 1 cup buttermilk
- 1/2 tsp. almond extract
- 6 egg yolks
- Into a heavy duty medium saucepan over medium heat, whisk together all the ingredients, except the egg yolks, and cook just until it begins to simmer.
- In a medium bowl whisk the egg yolks until smooth.
- While whisking, add a cup of the hot cream mixture into the egg yolks (this is called tempering the eggs, so they won't cook the minute you put then into the pot).
- In a slow and steady stream (and while whisking) add the egg yolk mixture into the saucepan. Decrease the heat to low and stir until the mixture thickens to the point it coats the back of a wooden spoon.
- Strain the mixture through a fine sieve to remove any cooked portions of egg.
- Cool the mixture to room temperature and then chill the mixture for 2 hours.
- Pour the mixture into an ice cream machine and churn at least 20 minutes before serving (if you like your ice cream harder, freeze until ready to serve).
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."