Chocolate Buttermilk Ice Cream

2 cups heavy cream
1/2 cup granulated sugar
1/4 cup wild flower honey
6 large egg yolks
Pinch Kosher salt
1 cup buttermilk, room temperature
6 oz bittersweet chocolate, finely chopped
1/2 cup crème fraîche

Have ready a bowl of ice water along with a sieve placed over a medium heat-proof bowl.

In a medium saucepan combine first 5 ingredients and place over medium-low heat. Whisk mixture constantly until an instant read thermometer reads 170 degrees F.

Remove from heat, add buttermilk and chocolate; whisking until chocolate has melted completely, then whisk in crème fraîche. Strain the mixture through the sieve and leave bowl of what is now called chocolate crème anglaise in the ice bath stirring until cold. Cover and refrigerate overnight.

When ready to proceed churn the crème anglaise in an ice cream maker according to the manufacturer’s directions. Transfer to a container and freeze until ready to serve.

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