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

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This Buttermilk Ice Cream is a creamy and indulgent dessert with a tangy twist. Made with simple ingredients like eggs, buttermilk, and heavy cream, this recipe also includes optional additions like apple brandy and orange blossom water for added depth of flavor. Perfect for a hot summer day treat.