Buttermilk Ice Cream
Andrew & Williamson/SunnyRidge/
Curry & Company
3 cups sliced fresh strawberries
3 cups fresh blueberries
3/4 cup sugar
1 teaspoon vanilla extract
1 1/2 tablespoons fresh lemon juice
2 1/4 cups heavy cream, divided
1 1/2 cups buttermilk
1 1/2 cups sugar
6 large egg yolks
3/4 cup sour cream
1/8 teaspoon salt
To prepare the fruit puree, combine all ingredients in a medium saucepan. Bring
to a boil, then simmer for 7-9 minutes, or until the mixture begins to thicken,
skimming off any scum that rises to the surface. Remove from the heat and let
cool. In a blender, puree the mixture in 2 batches. If desired, strain through a
fine-meshed sieve. Let cool.
To prepare the ice cream, whisk together 1 1/2 cups cream, buttermilk, sugar and
egg yolks in a heavy 4-quart saucepan. Cook over low heat, whisking constantly,
for 12-15 minutes, or until the custard coats a metal spoon. Remove from the
heat and let cool.
In a small bowl, whisk together 3/4 cup cream, sour cream and salt. Stir into the custard.
Pour into a large bowl and set in a bowl of ice to cool. Blend in the fruit puree.
Freeze the mixture in an ice-cream maker according to the manufacturer’s directions.
Makes 10-12 servings ( 2 quarts).