Chef Jennifer Vascotto has whipped up this delicious cultured buttermilk ice cream cone and included our organic soy-free eggs. Sweeeet! Her recipe is below:
Cultured Buttermilk Ice Cream
Makes 3 pints
2 cups heavy whipping cream
8 large egg yolks
1 cup sugar
2 cups cultured buttermilk
1 cup crème fraîche
2 lemons, zested
1/4 teaspoon salt
1 vanilla bean, scraped
Add heavy cream and vanilla bean (scrapings and pod) to a saucepan and bring to a simmer.
Whisk egg yolks and sugar in a medium bowl.
Gradually whisk (slowly temper) hot cream into yolk mixture.
Return to the saucepan and stir constantly over medium-low heat until custard is thick enough to coat the back of a spoon, about 3 minutes. Do not boil.
Cool custard to room temperature. This is crucial or your ice cream will look curdled.
When cooled, whisk in buttermilk, crème fraîche, lemon zest, and salt.
Chill custard until cold.
Process custard in ice cream maker according to the manufacturer’s instructions.
Transfer ice cream to containers and freeze until firm, at least 4 hours.