Oh. My. I love this stuff. I made it last weekend and have now perfected it. I wanted a really buttermilk-y one. Tangy, almost lemony. And a bit light on the texture front – creamy but not super-rich. And this was it. It almost tasted like cheesecake, in a good way. It’s perfect with berries – particularly blackberries. I posted the recipe for Buttermilk Ice Cream at Local Foods, but it’s pretty straight-forward: bring a cup of cream to a boil, whisk together 6 egg yolks and 3/4 cup sugar in a medium bowl, drizzle hot cream in while whisking, return to pot and cook (stirring) over medium-low heat until it thickens, take off heat, stir in 2 cups buttermilk, let cool, freeze in an ice cream maker.
Let summer begin!
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