2 cups heavy cream
1 1/4 cup sugar
12 large egg yolks*
2 cups buttermilk
2 teaspoons vanilla or half a vanilla bean, scraped and simmered with the cream
Pinch of salt
In a large, heavy saucepan, combine the heavy cream and one cup of sugar and bring to a simmer over medium heat.
In a large bowl, whisk egg yolks and remaining 1/4 cup of sugar.
Remove the cream mixture from the heat and drizzle a small amount into the yolks, slowly, and whisking constantly to keep the eggs from curdling. Do this a few more times to warm up the yolks before pouring the yolk mixture back into the cream, whisking constantly.
Cook over low heat until the mixture is thick enough to coat the back of a spoon. Strain the mixture and whisk in the buttermilk, vanilla, and salt. Strain again. Cool completely and freeze according manufacturer’s directions.
*I used 8 egg yolks and trust me, it was no less decadent! Thus, feel free to decrease from the summoned 12..