Buttermilk Ice Cream

1. 1

   Bring cream to simmer in heavy medium saucepan.

2. 2

   Whisk egg yolks and sugar in medium bowl to blend.

3. 3

   Gradually whisk hot cream into yolk mixture.

4. 4

   Return mixture to saucepan and stir constantly over medium-low heat until custard is thick enough to coat back of spoon, about 3 minutes (do not boil).

5. 5

   Pour custard through fine strainer into clean bowl.

6. 6

   Cool to room temperature.

7. 7

   Whisk in buttermilk, creme fraiche, lemon juice, and salt.

8. 8

   Chill custard until cold.

9. 9

   Process custard in ice cream maker according to manufacturer's instructions.

10. 10

    Transfer ice cream to containers; cover and freeze until firm, at least 4 hours.

11. 11

    DO AHEAD: Ice cream can be made 3 days ahead.

12. 12

    Keep frozen.

13. 13

    Let soften slightly at room temperature before serving.

14. 14

    *Sold at some supermarkets and at specialty foods stores.

* Per serving · 4 servings · Values may vary.

No additional tips available.