I make Smitten kitchen's buttermilk ice cream every year. It came out tasting a bit like cream cheese. Too much buttermilk? Too many egg yolks?

Does it taste this way every year, or just a recent batch? And if just a recent batch, did you do anything differently? I want to say that the cream cheese-like flavor is coming from the buttermilk: They both have a slightly sour tang to them. Egg yolks would just make the custard richer. You could try splitting the buttermilk amount with a bit of whole milk or cream to soften that tang. Let us know how it comes out! (And I will say that even though you notice it, no one else is likely to. Especially on top of pie.)