Ingredients
Array
(
[0] => Array
(
[2d953c77-fe71-c314-b14d-922413fa99d6] => Array
(
[title] => cream, whipping, heavy
[ingredientid] => 10928
[ingredientuuid] => 2d953c77-fe71-c314-b14d-922413fa99d6
[quantity] => 2.00
[measure] => cups
[title_custom] => heavy whipping cream
[componentid] => 0
[method] =>
)
[0d908428-bf53-1e54-59f6-d01784e216fe] => Array
(
[title] => egg yolks, raw, lrg
[ingredientid] => 14334
[ingredientuuid] => 0d908428-bf53-1e54-59f6-d01784e216fe
[quantity] => 8.00
[measure] => each
[title_custom] => large egg yolks
[componentid] => 0
[method] =>
)
[1da53642-0672-b6d4-d56a-2b9e7d9dd673] => Array
(
[title] => sugar
[ingredientid] => 32175
[ingredientuuid] => 1da53642-0672-b6d4-d56a-2b9e7d9dd673
[quantity] => 1.00
[measure] => cup
[title_custom] => sugar
[componentid] => 0
[method] =>
)
[fa00abcd-5595-b904-8dc0-3ba436c87c08] => Array
(
[title] => milk, buttermilk, cultured
[ingredientid] => 21476
[ingredientuuid] => fa00abcd-5595-b904-8dc0-3ba436c87c08
[quantity] => 2.00
[measure] => cups
[title_custom] => buttermilk
[componentid] => 0
[method] =>
)
[a73ae5f8-14a7-3a94-5502-a13d892a60d9] => Array
(
[title] => creamer, non-dairy, irish creme flvr
[ingredientid] => 10982
[ingredientuuid] => a73ae5f8-14a7-3a94-5502-a13d892a60d9
[quantity] => 1.00
[measure] => cup
[title_custom] => crème fraiche
[componentid] => 0
[method] =>
)
[26b9a114-cf25-b8d4-85f3-7257e3b9f452] => Array
(
[title] => juice, lemon, fresh
[ingredientid] => 19880
[ingredientuuid] => 26b9a114-cf25-b8d4-85f3-7257e3b9f452
[quantity] => 2.00
[measure] => tablespoons
[title_custom] => fresh lemon juice
[componentid] => 0
[method] =>
)
[b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
(
[title] => salt, table
[ingredientid] => 27370
[ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
[quantity] => 0.25
[measure] => teaspoon
[title_custom] => salt
[componentid] => 0
[method] =>
)
)
)
-
2 cups heavy whipping cream
-
8 large egg yolks
-
1 cup sugar
-
2 cups buttermilk
-
1 cup crème fraiche
-
2 tablespoons fresh lemon juice
-
1/4 tsp salt
Recipe Method
1. Bring cream to
simmer in heavy medium
saucepan.
Whisk egg yolks and
sugar in medium bowl to blend. Gradually
whisk hot cream into yolk mixture. Return mixture to
saucepan and stir constantly over medium low heat until
custard is thick enough to
coat back of spoon, about 3 minutes. Pour
custard through fine
strainer into clean bowl. Cool to room temperature.
Whisk in
buttermilk, crème fraiche,
lemon juice and
salt. Chill
custard until cold.
2. Process custard in ice cream maker according to manufacturer’s instructions. Transfer ice cream to containers; cover and freeze until firm, at least 4 hours.
3. Ice cream can be made 3 days ahead. Keep frozen. Let softened slightly at room temperature before serving.