Well, I love Buttermilk Ice-Cream. I love all ice cream, but buttermilk is one of those “oh, that’s weird”, but newish flavors, that I truly enjoy.
Having some raspberries I needed to use up, I decided to cook them down to a jam and use a swirl…or marble in the ice cream. The two flavors together are amazing giving it an almost raspberry cheesecake flavor. Of course, you can use any berry you choose… or even roast the berries (strawberry or blackberries) in your oven ahead of time for a deeper flavor.
Now, as far as the flavor goes… I’ve added crème fraîche to the mix. It heightens the flavor and adds richness with a perfect nod to the raspberry flavor. I’m sure you’re going to enjoy this version as much as my guinea pigs did… I mean my clients.
For The Buttermilk Ice Cream
2 cups Half-n-Half
8 large egg yolks
1 cup granulated sugar
2 cups whole buttermilk
8 ounces crème fraîche (may be found at specialty grocery stores and some national chains)
1 tablespoon fresh lemon juice
- In a heavy bottom sauce pot, slowly bring the heavy cream to a simmer. Briskly this the egg yolks and the sugar together in a mixing bowl until light and smooth, and you can drizzle a figure “8” with your whisk back into the mixture.
- Temper the egg yolk mixture with the heavy cream by slowly adding and mixing the heavy cream into the egg yolks. Pour the custard mixture back into the sauce pot and slowly heat to cook your custard. Once the custard had thickened, coats the back of a spoon (nappe) your custard is ready. Pour the custard through a strainer into a clean bowl.
- Cool the mixture down to at least room tweet, or cooler. Pour in the 2 cups of whole buttermilk and mix, followed up with the crème fraîche, and the fresh lemon juice. Mix thoroughly. Chill the mixture at least two hours or even better…over night.
- Pour the ice cream into your ice cream maker and process according to the manufacturer's directions. Before placing the ice cream into the freezer to set-up, swirl in the homemade raspberry jelly. With spoonfuls of the jelly, and at different depths and levels, plunge your spoon into the ice cream and deposit the jelly. With a butter-knife or small metal spatula swirl and cut-in the jelly. Place the ice cream in the freezer to set up.
For The Homemade Raspberry “Jelly”
3 cups whole, fresh, ripe, raspberries
1 cup granulated sugar
1 tablespoons fresh squeezed lemon juice
Add the raspberries, sugar, and lemon juice, to a sauce pot. Slowly heat the mixture until it starts breaking down naturally. Stir occasionally to manually break down the berries. Slowly cook the jelly down to a thick bubbly sauce and about half reduced from the beginning amount. Pour the mixture through a strainer to remove the raspberry seeds (if you like seeds, don’t do this.). Cool the mixture down before adding to the processed ice cream….. or you’ll melt the ice cream.