MAKES ABOUT 11/2 QUARTS, ENOUGH TO FEED 10 TO 12 WITH THE SLUMP
Not only does this tangy ice cream taste delicious with the berries in the slump but between the ice cream and the slump topping, you’ll use up the entire quart of buttermilk.
6 large EGG YOLKS
11/3 cups SUGAR
2 cups heavy WHIPPING CREAM
2 cups well-shaken BUTTERMILK
1 teaspoons pure VANILLA EXTRACT
Pinch of KOSHER SALT
Prepare an ice bath and place a stainless-steel bowl over it.
Whisk the egg yolks and 1/3 cup of the sugar together in a heatproof bowl.
Combine the cream and the remaining 1 cup sugar in a heavy-bottomed saucepan and heat slowly over low heat until the cream begins to bubble around the edges; don’t let it come to a boil. Remove the saucepan from the heat and gradually add about 1/3 cup of the hot cream mixture to the bowl with the beaten eggs, whisking constantly. Continue adding the cream mixture, 1/3 cup at a time, until you have added about one-third of the mixture to the eggs. Gradually pour the contents of the bowl back into the saucepan, whisking constantly. Cook the custard over low heat, stirring constantly with a rubber spatula, until it is thick enough to coat the back of the spatula. Remove from the heat and pour the custard through a fine-mesh strainer into the bowl over the ice bath. Stir the custard occasionally until it cools to room temperature. Stir in the buttermilk, vanilla, and salt. Cover the bowl or transfer the custard to an airtight container and refrigerate for at least 4 hours or up to 2 days. (Chilling the custard results in smoother ice cream.)
Following the manufacturer’s instructions, churn the ice cream. Make sure not to overchurn it or it will have a greasy mouthfeel, like butter. With a hand-crank mixer, the ice cream is done when it becomes difficult to crank the machine. Serve the ice cream or pack it into airtight containers until it’s ready to serve. Store in the freezer to ripen until serving time.