Some years ago I made an ice cream with sour cream that had a lovely tanginess, and I wanted to re-create that flavor with, ideally, a little less butterfat. Low-fat buttermilk sounded like a good substitute. No one could call this a low-fat dessert, but I guess you could describe it as a reduced-fat ice cream. After all, it’s only got two cups of heavy cream, not three. The brown sugar adds to the rich flavor, I think. And I think it would be pretty damned good on a late-season-peach cobbler for my next dinner party.
Buttermilk Brown Sugar Ice Cream
2 cups of heavy cream
2/3 cup brown sugar
4 egg yolks
2 teaspoons vanilla
pinch of salt
1 cup buttermilk
Bring the cream to a low simmer in a saucepan. In a mixing bowl, whisk together the egg yolks and brown sugar with the pinch of salt. Pour a little of the hot cream into the egg mixture to temper it, then slowly pour the remaining cream in, whisking until smooth.Return the mixture to the saucepan and reheat gently, stirring continuously. Do not let it come to a boil. When the custard base has thickened somewhat, remove the pan from the heat and stir in the vanilla and the buttermilk. Chill in the refrigerator for a couple of hours, then process according to your ice cream maker’s directions.