Buttermilk Ice Cream

• 1 1/4 cups heavy cream
• 6 egg yolks
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• Pinch of salt
• 1 1/4 cups buttermilk

Bring the cream to a simmer in a medium sauce pot. Whisk together the egg yolks and sugar in a medium bowl until well combined. Slowly incorporate half of the cream into the eggs, whisking constantly, then add the egg mixture to the rest of the cream. Cook over medium heat, stirring constantly, until the custard coats the back of a spoon, about 5 minutes. Stir in the salt and vanilla. Remove from heat and let cool for about 30 minutes, then mix in the buttermilk. Refrigerate overnight.

Process the cold ice cream base in an ice cream maker according to manufacturer’s instructions.