Home-made Buttermilk Ice Cream Sandwiches
4 – 6 servings
- 2 cups buttermilk
- 1 cup whipping cream
- 3 large strips orange rind
- 6 egg yolks
- 2/3 cup sugar
In saucepan, heat buttermilk, cream and orange rind over medium heat until bubbles form around edge. Remove from heat; cover and let stand for 10 minutes.
In a bowl, whisk egg yolks with sugar. Slowly whisk in cream mixture; return to pan and cook over medium-low heat, stirring constantly, for 8 minutes or until thick enough to coat back of spoon. Strain through fine sieve into 9-inch (2.5 L) square metal cake pan; refrigerate until cold.
Cover with plastic wrap; freeze for about 1 ½ hours or until almost solid. Break up and puree in food processor until smooth. Scrape into airtight container; freeze for 4 hours or until firm. (Or freeze in ice-cream machine according to manufacturer’s instructions.)
Adapted from recipe in Canadian Living Magazine – Market Fresh Special Issue Summer 2008
Ice Cream Sandwich
Use an ice cream scoop to portion 1/3 – ½ cup softened ice cream for each sandwich.
Invert half the cookies on a tray, bottom side up.
Place the ice cream on each bottom and top with a second cookie, positioning it so that the bottom surface is
in contact with the ice cream and the top side is facing out.
Flatten gently to smoosh the ice cream.
Enjoy now or wrap and freeze for later.