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Author Notes: Got an ice-cream insert for my mixer--today was my first attempt. My son came up with the idea of starting with the basics, with a request for "plain" ice cream. Not even vanilla, because according to him: "vanilla is a flavor". He's right. Also: Mom's a cheater. Some Notes: With ice cream this unadorned, try to find eggs & dairy as fresh and high quality as possible. Also: I use a 50-50 combination of fine maple sugar and "sugar in the raw". I used 4 egg yolks because that's what I had in the fridge. I imagine the ice cream would be delicious with 7 or 8, and also good with 0 or 1. —EarlyToBed
Makes ~1 short quart
- 3-7 egg yolks
- 1 cup buttermilk
- 1 cup heavy cream
- 1 cup whole milk
- 2/3 cup sugar
- Whisk 2/3 cup sugar with three cups of dairy in a non-reactive saucepan. Warm mixture until just before simmering.
- While milk is warming, whisk egg yolks in a glass or ceramic bowl.
- Temper the egg yolks with the warm milk, then add the yolk-milk mixture to the saucepan.
- Over low heat, mix and mix, don't stop mixing, maybe stop for 30 seconds to grab the vanilla extract and drop a few drops in, but hurry back to the whisk, and mix some more. Until either 1) you get bored or 2) you have a custard. I have actually never achieved the custard state, myself. I don't think it makes much difference when it comes to ice cream.
- Cool down the mixture--preferably in the fridge for several hours.
- Freeze as directed by your ice-cream maker. Did you remember to put the gel canister in the freezer yesterday? Oops.