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Buttermilk Ice Cream

In a 3-quart stainless steel saucier, whisk together sugar, cornstarch, salt, and eggs, followed by the buttermilk. Cook over medium-low heat, whisking constantly but gently, until warm, about 3 minutes. Increase heat to medium and continue whisking until thick and steaming hot, about 3 minutes longer. When the custard begins to bubble, set a timer and continue whisking for exactly 1 minute to neutralize a starch-dissolving enzyme found in egg yolks.

Published at Wed, 29 Aug 2018 12:58:39 +0000