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Strawberry Buttermilk Ice Cream
from the kitchen of Sharmagne Leland-St. John
(Learned in a class at Carmella's Ice Cream Shop in Pasadena, California)

1 1/2 cups whole milk
1 cup heavy cream
1 cup pure cane sugar, separated
1/2 vanilla bean
2 egg yolks
1/2 teaspoon sea salt
1/2 cup buttermilk
1 1/2 cups fresh organic strawberries, chopped

Scrape the "caviar" out of the vanilla bean. Add it and the 1/2 bean to
the milk. Simmer the milk, cream, 1/2 cup sugar and the vanilla bean
in a medium stock pot until it starts to steam. Remove from burner,
cover and let sit for 15 minutes.

In a small stainless steel bowl, mix together the egg yolks, 1/2 cup
sugar and the sea salt. With a ladle, take a small amount of the warm
milk mixture and drip it into the eggs, whisking as you do so. Repeat
3 or 4 times, then add the egg mixture to the liquid in the stock pot.
Turn the burner back on to a low-medium heat.

With a wooden spoon stir continuously until base begins to thicken. Run
your finger across the spoon to make a line. If the base stays separated
it is ready. Strain through a sieve into a medium stainless steel bowl.
Pour in the buttermilk and stir.

Place in the refrigerator overnight or a minimum of 4 hours before freezing.

After chilling, pour base into an ice cream machine and freeze according to
manufacturer's instructions. After frozen, fold in the fresh strawberries.


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