The key to this simple ice cream recipe is high-quality ingredients — buttermilk, cream, crème fraîche, and EGGS! I exclusively use Blue Egg Farms organic eggs. The chickens are never fed any soy products and the yolks have a beautiful, rich, orange yolk. The dish in the photo features the buttermilk ice cream with a gluten-free polenta cake, roasted strawberry-basil jam, and mara de bois strawberries from Blue Egg Farms.
Jennifer Vascotto is the creator and chef of Citizen’s Pop-Ups in San Francisco. 25% of the profits from every Citizen’s event benefit different charity organizations. With each seasonal and farm-to-table menu, Chef Jennifer showcases amazing products from local providers.
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.