old family recipe combines chocolate and buttermilk to make a silky,
semisweet chocolate ice cream that is out of this world.
Chocolate Buttermilk Ice Cream
8 ounces good-quality
4 egg yolks
3/4 cup granulated sugar
1 cup whole milk
1 cup heavy cream
3/4 cup buttermilk
1 teaspoon vanilla
Break the chocolate
into small pieces and set aside. Combine the egg yolks and sugar in
a medium bowl. Beat with an electric mixer until thick and light.
Combine the milk and
cream in a 2 quart saucepan and cook, uncovered, over medium-high
heat until very hot but not boiling. With the mixer running, add the
hot milk and cream mixture to the egg yolk-sugar mixture. Blend
until smooth. Return the mixture to the saucepan and cook over
medium heat, stirring constantly, until it is thick enough to coat
the back of a spoon. Remove from the heat and gently stir in the
broken chocolate pieces until they are completely melted. Add the
buttermilk and vanilla. Cool to room temperature. Then cover and
chill for several hours or overnight. Freeze in an ice cream maker
according to manufacturer’s directions. Makes 1 quart.
Submitted by food writer Eliza
Cross Castaneda (www.elizacastaneda.com)
of Centennial, Colorado.