by Emily Luchetti
Executive Pastry Chef
Farallon Restaurant, San Francisco
Buttermilk Ice Cream
To make the ice cream: Whisk together the egg yolks, 1/4 cup of the sugar, and the salt in a medium bowl. In a heavy saucepan, cook the cream and remaining 1/2 cup sugar over medium heat, stirring occasionally, until almost simmering. Slowly pour the cream into the eggs, whisking as you pour. Return the mixture to the pan and cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula until it reaches 175 degrees F and lightly coats the spatula. Strain the custard into a clean bowl. Place over an ice bath and cool to room temperature. Stir in the buttermilk. Refrigerate for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer's instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
To make the compote: Put the orange and lemon juices, sugar, and salt in a large sauté pan. Cook over medium-high heat, stirring occasionally, until the sugar has dissolved and the liquid reduces slightly, about 2 minutes. Add the strawberries and butter, gently stirring until the butter is almost completely melted, about 2 minutes. Add the raspberries and blackberries and continue to cook just until the raspberries and blackberries are warm, about 30 seconds. Do not overcook, or the berries will break apart.
Scoop some buttermilk ice cream into bowls and spoon the berries and some sauce over the top. Or, separately pass the ice cream and compote in two large bowls. Serve immediately.
Recipes reprinted with permission from Farallon. The recipes also appeared in A Passion for Ice Cream: 95 Recipes for Fabulous Desserts by Emily Luchetti (Author) and Sheri Giblin (Photographer) published by Chronicle Books, 2006.
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