Buttermilk Ice Cream - heavy whipping cream

Method

• Bring cream to a simmer in heavy medium saucepan.
• Whisk egg yolks and sugar in medium bowl to blend.
• Gradually whisk hot cream into yolk mixture.
• Return mixture to saucepan and stir constantly over medium heat until custard is thick enough to coat the back of a spoon, about 3 minutes (do not boil).
• Pour custard through fine strainer into clean bowl.
• Cool to room temperature.
• Whisk in buttermilk, creme fraiche, lemon juice, and salt.
• Chill custard until cold.
• Process custard in ice cream maker according to manufacturer's directions.
• Transfer ice cream to containers; cover and freeze until firm, at least 4 hours.
• Let soften slightly at room temperature before serving.