Ingredients
4 large egg yolks
1/2 cup sugar
2 cups heavy cream
1 1/2 cups cold buttermilk
Preparation
1.Whisk egg yolks lightly in a medium bowl. Add sugar and beat until mixture is a milky lemon-yellow color, about 1 minute. 2.Heat cream and 1 cup buttermilk in a small saucepan over medium-low heat, while stirring, until a thermometer reads 150°F, 6 to 8 minutes (milk should not boil). 3.Pour cream mixture in a thin stream into egg mixture, whisking continually until incorporated. Transfer to clean container and refrigerate until very cold, for 4 hours or up to overnight. 4.Add remaining 1/2 cup buttermilk and stir to incorporate. Churn custard in an ice-cream maker according to manufacturer instructions until thick, 15 to 35 minutes. 5.Transfer to an airtight container, cover surface with plastic wrap, and seal lid. Freeze at least 2 hours. Let sit for 10 minutes before serving.
