Yesterday’s post for a Fresh Fruit Galette suggesting pairing your galette slice with ice cream. Buttermilk ice cream. Yes, that yellow object in the left of the picture is a very-hard-to-photograph portion of very-very-yellow buttermilk ice cream. Actually, you could call this Egg Yolk Ice Cream for the yellow color comes more from 8 egg yolks than a cup of buttermilk.
Thick and intense with a slightly sour flavor, this ice cream is the ideal foil to a sweet fruit dessert like galette. The ice cream base here is a classic custard in composition and flavor. If you want a little less tang, then you can modestly increase the amount of sugar — up to another ¼ cup. Or, when you are ready to use your ice cream machine on the chilled custard, you can provide some flavoring: vanilla, rum, … A little addition here goes a long way so you need to be a conservative bartender at this point. You are eating, not imbibing.
If you like this buttermilk flavor, then consider a buttermilk sundae. Add some sliced bananas, or even better, some bananas cooked in brown sugar, butter and rum. Top with caramel or a milk chocolate sauce.
Buttermilk Ice Cream
Yield: serves 6 to 8
- 1 ½ cups whipping cream
- 8 large egg yolks
- ½ cup sugar
- 1 cup cold buttermilk
Bring whipping cream to a simmer in heavy medium saucepan. Whisk egg yolks and sugar in a medium bowl to blend. Gradually whisk hot cream into egg yolk mixture. Return mixture to the saucepan and stir over medium heat until custard thickens slightly, about 6 minutes (do not boil). Strain into a bowl. Stir in 1 cup cold buttermilk.
Refrigerate custard or place in an ice bath, stirring frequently, until cold. Process in the ice cream maker according to the manufacturer's instructions.
Source: Adapted from Bon Appetit Magazine, 2002
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4.5 for1/15th second at ISO‑3200