Buttermilk Ice Cream

In a heavy saucepan, bring the cream to a simmer, stirring frequently. In a medium bowl, whisk the egg yolks with sugar. Whisk about 1 cup of the simmering cream into the egg mixture until well blended; stir back into the hot mixture in the saucepan. Cook, stirring constantly, over medium heat until slightly thickened, about 5 to 7 minutes. Do not let the mixture boil. Remove from heat and stir in the cold buttermilk and vanilla.

Put the mixture in an ice bath or refrigerate until very cold, about 2 hours.

Freeze in your ice cream freezer following manufacturer's directions.

Transfer to a container and cover tightly and freeze until firm.
Makes about 1 quart.

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