Archive for September, 2011

making ice cream with a Cuisinart ice cream maker

Buttermilk gives this ice cream tang and reduces the fat content--a little. After all, ice cream is supposed to be delicious, not health food.

I’ve been promising myself all summer that I’d make ice cream. I even remembered to put the Cuisinart canister in the freezer…months ago. But somehow, one thing or another prevented me from spending a happy day creating a decadent, or even semi-decadent, treat. Finally, on the first day of autumn, I got around to it. Now, I know some people have fall weather by the end of September, but it hit 95 in the San Fernando Valley, so ice cream was definitely appropriate.

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.

Mel gave me this for my birthday a few years ago. It was not entirely a self-serving gift--but nobody loves ice cream more than Mel does.

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.



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