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Buttermilk Ice Cream
5 large egg yolks
1 cup sugar
1 1/2 cups heavy cream
1/2 cup 2% milk (whole milk is okay)
1 cup whole buttermilk
1 tsp vanilla extract
Add half the sugar and all the yolks to a medium-sized, heat-proof mixing bowl and whisk to blend together. Place the bowl on a wet, folded paper towel next to the stove so that it doesn't move when whisking in it.
In a heavy saucepan, stir together the cream, milk, and the rest of the sugar. Turn on the stove to medium-high heat. Whisk regularly.
When the mixture is steaming and at a bare simmer, turn the heat to medium and, with a 1/2 cup measuring scoop, scoop some of the milk and add it slowly to the egg yolks, whisking constantly to temper the eggs. Add another scoop of milk and whisk to blend.
Using a silicone spatula, pour the egg mixture into the saucepan, whisking constantly until thickened. You can test by using the silicone spatula. Dip it into the mixture and run your finger across it. If it holds a clear path, the mixture is thick enough.
Strain through a fine-mesh strainer into a large bowl set in an ice bath to cool, or cover with plastic wrap and put in the fridge to cool for two hours.
Only after the mixture is cool, pour in the buttermilk and vanilla, whisking. If you pour the buttermilk in before the mixture is cool, it'll separate.
Freeze in your ice cream machine according to the directions.
My wife gets me to add strawberries and sometimes peaches to this ice cream. I get frozen, sliced fruit and sprinkle a tablespoon of sugar over it. I make sure, once thawed, the pieces are small. Then as the ice cream is churning, I add the fruit and liquid from the fruit.
We serve this ice cream on poundcake in the summer.