You can't beat homemade buttermilk ice cream - and the smooth texture and delicate taste of this one is irresistible.
- 284-300ml carton double cream
- 300ml (½ pint) milk
- Pinch of salt
- 250g (8oz) caster sugar
- 6 large egg yolks
- Few drops of vanilla extract
- 284ml carton buttermilk
- Wafer biscuits, to serve
- Pour the cream and milk into a saucepan then add the salt and half the caster sugar. Bring the mixture to the boil.
- Lightly beat the egg yolks and vanilla extract with the remaining sugar. Pour the hot cream mixture over, mixing well, then tip the mixture back into the saucepan. Place the pan over a low heat and stir until the mixture has thickened into a custard, taking care not to let it boil or it will curdle. Remove the pan from the heat and strain the mixture into a clean bowl. Stir in the buttermilk, press a sheet of cling film against the surface and leave the custard to cool.
- When cooled, freeze the mixture either using an ice-cream maker or by pouring it into a suitable freezer container and placing in the freezer. If using a freezer, beat the mixture regularly while it's freezing, so that it will have a smooth texture.
- Remove the ice cream from the freezer for 5-10 mins before serving to allow it time to soften enough to be able to scoop it. Serve with wafer biscuits. The ice cream will also keep in freezer for up to 3 months.
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
Rosemary Conley's beef steak pie
This healthy beef steak pie is packed with a lean meat and topped with a delicious flaky golden pastry topping.
By Rosemary Conley • Published
You don't need a traditional clay oven to make naan. Learn how to make naan bread in a frying pan - for wonderfully light, fluffy bread every time...
By Sue McMahon • Published
Chicken and bacon risotto
Chicken and bacon risotto is a quick and easy meal for the whole family. Our recipe takes just 40 minutes to prep and cook...
By Sue McMahon • Published
Iceland is selling a GIANT Cadbury’s Creme Egg dessert just in time for Easter
By Naomi Jamieson • Published
Why did EasyJet cancel flights? All you need to know about the airport disruptions
Holidaymakers have been warned over NINE days of planned strikes expected to cause chaos this summer
By Selina Maycock • Published
This super easy heating hack to save on energy bills takes SECONDS to do
By Kudzai Chibaduki • Published