Buttermilk ice cream, 03.30.12
Started in on this one during dinner with Taft on Thursday, but it’s only just frozen enough to call ice cream. Fun fact: It turns out the inclusion of twelve egg yolks makes for a staggeringly rich custard — the kind of richness, in fact, that some might just want to pair with a piece of angel food cake and call breakfast. Maybe. If you look at the SK recipe and are concerned, note that mine is so much yellower than hers because this was the last of the Jeremiah Cunningham eggs, and those farm-fresh yolks have a hue you wouldn’t believe.
From Smitten Kitchen