Buttermilk Ice Cream with Salted Caramel
  • 2 cups heavy cream
  • 4 egg yolks
  • Pinch of salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 6 ounces salted caramel sauce
  1. Combine the cream with the egg yolks and salt in the top of a double boiler. Over simmering water, whisk until slightly thickened. Remove from heat and stir in the buttermilk and vanilla extract, then freeze in an ice cream machine according to manufacturer's directions.
  2. When frozen to a soft serve consistency, spoon the ice cream onto a small sheet pan in a thin layer. Drizzle the salted caramel sauce over the top, and then use a spatula to fold the ice cream into a container; freeze solid in the freezer.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2017/08/buttermilk-ice-cream-salted-caramel/