Still in the 90"s. Still dry. Still in the mood for ice cream.
Buttermilk Vanilla Bean Ice Cream
2 tablespoon cornstarch
1 1/2 cup sugar
1/4 teaspoon salt
1 1/2 cups half and half
1 1/2 cups milk, 2% or whole, divided
1or 2 vanilla beans
3 egg yolks
1 1/2 cup buttermilk
In a medium size sauce pan, combine cornstarch, sugar and salt. Stir in half and half and 1 cup of the milk. Cut vanilla bean in half then score lengthwise. Scrap seeds from inside of bean and add scrapings and pod to pan mixture. Stir and cook over medium heat until boiling. Remove from heat and set aside. Beat yolks and then add remaining milk to the yolks and mix well. Slowly pour the yolk mixture into the hot mixture, stirring continuously. Return pan to the heat and bring to a slow boil. Reduce heat and cook for 5 minutes, stirring constantly. Cool completely, stir in buttermilk, then chill thoroughly. Before churning, remove the bean pods. Churn according to manufacturers directions. Cure in freezer.
Hints: Use a flat whisk to stir while cooking. That is the easiest way to prevent scorching. Transfer to another container for cooling as the pan will retain heat. Use fresh buttermilk for this recipe not powdered. Use 2 vanilla beans if you want a more intense vanilla flavor. I buy mine at Costco.