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  • Writer's pictureTommy Centola

Strawberry Buttermilk Ice Cream

Time to feed our sweet tooth. There is nothing savory about this week's recipes. Both are intended for the end of one's meal, unless you eat your dessert first.

1 cup heavy cream

4 large egg yolks

3/4 cup sugar

1 cup buttermilk

1/2 cup sour cream

1/8 teaspoon salt

1 pound strawberries, grinned and quartered

Bring cream to a simmer in a heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend.Gradually whisk hit cream into egg yolk mixture.

Return mixture to saucepan and stir constantly over medium-low heat until custard is thick enough to coat the back of a wooden spoon (160-170℉), about 3 minutes (do not boil). Pour custard through a fine strainer into a clean bowl.

Add buttermilk, sour cream, and salt. Cover and chill custard 4 hours or until cold. Purée strawberries in a blender until smooth, then force through a fine sieve, and add lemon juice. Stir purée into custard.

Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer ice cream to containers, cover, and freeze until firm, at least 4 hours.


Good Cooking, Good Eating and Good Living!!!

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