Buttermilk Ice Cream Recipe

Ingredients (8)

• 7 ounces plain or lightly toasted sugar (about 1 cup; 200g)
• 3/4 ounce cornstarch (about 3 tablespoons; 20g)
• 1/8 teaspoon (0.5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 2 large eggs (about 3 1/2 ounces; 100g)
• 10 ounces cultured, lowfat buttermilk (about 1 1/4 cups; 285g)
• 8 ounces heavy cream, straight from the fridge (about 1 cup; 225g)
• 1/2 ounce apple brandy, or other fruity spirits (about 1 tablespoon; 15g), optional
• 1/4 teaspoon orange blossom water, optional