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In a medium saucepan, combine the cream, vanilla pod and scrapings, sugar and salt. Bring to a bare simmer over medium heat, stirring frequently to dissolve the sugar. Cover and steep 20 minutes.
Meanwhile, place the egg yolks in a medium bowl and set the bowl on a damp kitchen towel. Measure out the buttermilk and have it by the stove.
When the cream has steeped, drizzle it slowly into the egg yolks, whisking constantly. Return the mixture to the pot and cook over a low flame, stirring constantly with a heat-proof silicone spatula, until the mixture thickens slightly, begins to "stick" (form a film othe bottom of the pan, and/or registers 170ºF on an instant read thermometer. Immediately stir in the buttermilk to stop the cooking, then strain the mixture through a mesh sieve and into a bowl or jar. Cover and chill the mixture until very cold, at least 4 hours and up to 2 days.
Churn the mixture in an ice cream maker according to the manufacturer's instructions, then scrape into a container and freeze until firm, at least 2 hours. The ice cream is creamiest within the first week of churning, but it will keep in the freezer for up to a month or two. Store it airtight with a piece of parchment paper pressed directly to the surface to prevent ice crystals from forming.