Hi!
After a seemingly endless winter, spring finally came in glorious technicolor, and all my wrath at the weather gods is forgotten (though not forgiven) in the bright light
I have been wanting to make a buttermilk ice cream for a while now, something nice and tangy to go with pies and galettes, tarts and crumbles - making it creamier and richer like a custard ice cream rather than a typical buttermilk sherbet.
I love infusing teas, especially oolong, in ice creams. The sweet, floral and grassy flavour is one I would personally choose over matcha any day! You can play around, use more tea for a stronger tea flavour, but I wanted a slightly more subtle flavour here to make an “a la mode” ice cream. You can also try substituting the oolong for jasmine tea or matcha, or instead of tea - vanilla, lemon zest or lavender are all delicious with buttermilk and all the fruits you can throw on a galette…
Oolong buttermilk ice cream
Makes 1l
200g heavy cream
6g oolong tea
40g powdered glucose or 50g glucose syrup
50g skimmed milk powder (optional, but vastly improves texture)
100g sugar
100g egg yolks (from 5-6 eggs)
500g buttermilk
Pinch of salt
Set a large bowl with iced water aside.
Add tea leaves, heavy cream, glucose and skimmed milk powder to a heavy bottom saucepan and heat until steaming.
Whisk egg yolks and sugar together until combined, then pour the hot cream over the yolks, whisking continuously. Return the mixture to the pan and cook, stirring continuously, over low heat until the temperature reaches 82C. Remove from heat and place the pot in the ice bath. When the temperature reaches 10C, pour into a clean container, whisk in the buttermilk and cover with cling film. Refrigerate the ice cream overnight in the fridge.
Strain the ice cream and season to taste with a pinch of salt. Blend the ice cream base with a stick blender to emulsify before churning in an ice cream machine according to manufacturers instructions.
Freeze at least an hour before serving.
If the ice cream is too hard to scoop, leave it in the fridge 20 minutes to soften before serving.
Thank you for sharing 🫖🍨🥰
Huge fan of oolong and am intrigued by your pairing it with something acidic!