Yesterday’s post for a Fresh Fruit Galette suggesting pairing your galette slice with ice cream. Buttermilk ice cream. Yes, that yellow object in the left of the picture is a very-hard-to-photograph portion of very-very-yellow buttermilk ice cream. Actually, you could call this Egg Yolk Ice Cream for the yellow color comes more from 8 egg yolks than a cup of buttermilk.
Thick and intense with a slightly sour flavor, this ice cream is the ideal foil to a sweet fruit dessert like galette. The ice cream base here is a classic custard in composition and flavor. If you want a little less tang, then you can modestly increase the amount of sugar — up to another ¼ cup. Or, when you are ready to use your ice cream machine on the chilled custard, you can provide some flavoring: vanilla, rum, … A little addition here goes a long way so you need to be a conservative bartender at this point. You are eating, not imbibing.
If you like this buttermilk flavor, then consider a buttermilk sundae. Add some sliced bananas, or even better, some bananas cooked in brown sugar, butter and rum. Top with caramel or a milk chocolate sauce.
Buttermilk Ice Cream
Yield: serves 6 to 8
- 1 ½ cups whipping cream
- 8 large egg yolks
- ½ cup sugar
- 1 cup cold buttermilk
Bring whipping cream to a simmer in heavy medium saucepan. Whisk egg yolks and sugar in a medium bowl to blend. Gradually whisk hot cream into egg yolk mixture. Return mixture to the saucepan and stir over medium heat until custard thickens slightly, about 6 minutes (do not boil). Strain into a bowl. Stir in 1 cup cold buttermilk.
Refrigerate custard or place in an ice bath, stirring frequently, until cold. Process in the ice cream maker according to the manufacturer's instructions.
Source: Adapted from Bon Appetit Magazine, 2002
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4.5 for1/15th second at ISO‑3200
Suzen and I are on a book tour. Not one where we travel. One where do each recipe, one by one. Biscuits by Belinda Ellis in one of the Savor the South cookbooks available from the University of North Carolina Press. It’s addictive.
Here’s our favorite recipe out of the ten [of fifty recipes in the book] we have done so far. These drop biscuits are easy and wonderfully simple. They are southern through and through so they are made with buttermilk and self-rising flour. They are not rolled out and then cut into perfect circles. Just make the batter and plop the biscuits down. Hence, Belinda calls them Lazy Biscuits although there is nothing pejorative here about the swiftness of mix and drop.
One great characteristic of these biscuits is the oven temperature: 500°F. The biscuits rise high and the top becomes firm and golden. The interior texture is soft and wonderfully pleasant to bite.
“How could you?” Suzen asked me. “These are fine by themselves.” She was eating her second one, very plain.
I was putting butter and elderberry jelly on mine. So, how could I do it: one pat of butter and one teaspoon of jam a time.
There are just three main ingredients here. Quite amazing as you will see at first bite.
Lazy Biscuits or Buttermilk Drop Biscuits
Yield: serves 8 biscuits
- 2 cups soft wheat self-rising flour
- 6 tablespoons vegetable shortening, unsalted butter, or lard, cut into ½-inch chunks and chilled for 15 minutes
- ¾ cup whole buttermilk, plus more if needed
- Melted butter for brushing the tops
Preheat the oven to 500°F. Use a nonstick cake pan or baking sheet.
Measure the flour into a large mixing bowl. Add the cold chunks of shortening, butter, or lard and toss them in the flour to coat. Using a pastry blender or your fingertips, break up the chunks until they are about the size of peas.
Make a well in the center of the bowl and pour in the buttermilk. Staring at the sides of the bowl, use a spatula or a wooden spoon to toss the flour over the buttermilk. Continue to work in the flour from the sides of the bowl, just until the dough come together.
If the dough starts top pull away from the sides of the bowl, and sticks to your fingers, you have the right amount of buttermilk. If there are dry spots and dough isn’t sticky when you tough it, add more buttermilk.
Using an ice cream scoop or heaping tablespoon, drop the biscuits onto the cake pan or baking sheet. Since these biscuits are crisp, drop each scoop about 1/2 inch apart.
Bake the biscuits in the center of the oven until they are light golden brown, 8 to 10 minutes. Brush the tops with melted butter.
Source: Biscuits by Bellinda Ellis
Photo Information: Canon T2i, 18-55MM Macro lens, F/2.8, 1/100th second, ISO 800
f/2.8, 1/100th second, ISO 600