Buttermilk Ice Cream Recipe by Ruth Paget
Serves 4
Ingredients:
-1 quart buttermilk
-1¼ cups sugar
-2 teaspoons vanilla extract
-1 pint sour cream
-1 teaspoon salt
Steps:
1-Pour buttermilk in a large bowl. Add all the remaining ingredients. Stir thoroughly.
2-Transfer the buttermilk to a freezing tray and freeze until the edge is about 1-inch frozen solid.
3-Spoon this mixture into a bowl and beat with a rotary mixer until smooth.
4-Refreeze until solid before serving.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
