I’m back from camp and a last-minute experiment turned out to be a massive hit.
Ingredients (for about 1.5 quarts)
- 2C (500ml) Heavy cream
- 2C (500ml) Buttermilk (use a good buttermilk, ideally something that’s made locally and nicely cultured)
- 3/4C (150g) Sugar
- 1/2-1t (2-5ml) Vanilla bean paste or vanilla extract
- Pinch salt
Combine all of the ingredients. Chill the mixture then freeze in an ice cream freezer. Serve straight from the machine, or scoop into a pan and set in a cold freezer to firm even more.
(Unlike the nectarine sorbet, this doesn’t require adjustments for home vs. professional equipment.)