This ice cream boasts big buttermilk flavor, but it has a texture that's light and fresh.
These recipes use a combination of cornstarch and whole eggs to create a stable, light-bodied custard with fruit juice—a formula that proved ideal for working with an acidic, high-moisture ingredient like buttermilk.
Instead, the sugar and cornstarch are whisked together upfront, along with the whole eggs and buttermilk. Once cooked, the custard is strained and whisked with cream. This helps cool the base a little faster, while also keeping the cream's flavor light and fresh.Serious Eats / Vicky Wasik
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