Buttermilk Ice Cream

250 ml (1 cup) heavy cream
150 grams (5 ounces) sugar
6 egg yolks
250 ml (1 cup) buttermilk

Combine the cream and half the sugar in a heavy-based saucepan over a low heat and bring to a simmer.

Whisk the egg yolks and the remaining sugar in an electric stand mixer until the sugar has dissolved.  With the motor running, slowly pour the hot cream mixture into the egg mixture and whisk until well-combined.  Pour the custard mixture back into the saucepan.  Cook over a low heat for about 8 minutes, stirring frequently, or until the custard thickens enough to coat the back of a spoon.  Strain into a bowl and allow to cool.  When cool, stir in the buttermilk and refrigerate until cold.

Churn the cold custard in an ice-cream machine.  Transfer to a plastic container and freeze for up to 3 days.

From Saraban by Greg and Lucy Malouf