Buttermilk Ice Cream Recipe

Name: Buttermilk Ice Cream Recipe
Total time: 300 min
Yield: 6
Ingredients: 7 ounces plain or lightly toasted sugar (about 1 cup; 200g); 3/4 ounce cornstarch (about 3 tablespoons; 20g); 1/8 teaspoon (1/2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 2 large eggs (about 3 1/2 ounces; 100g); 10 ounces cultured, lowfat buttermilk (about 1 1/4 cups; 285g); 8 ounces heavy cream, straight from the fridge (about 1 cup; 225g); 1/2 ounce apple brandy, or other fruity spirits (about 1 tablespoon; 15g), optional; 1/4 teaspoon orange blossom water, optional