Recipe from Cindy Esselman, who has enjoyed butter as ‘a part of her life’ for over 40 years as an employee at Grassland Dairy. This ice cream flavor bursts with its namesake.
1 quart heavy whipping cream
8 egg yolks
1 tablespoon of vanilla extract
1 cup salted Grassland butter, melted
11/2 cups granulated white sugar
1/2 teaspoon salt
Prepare your ice cream maker in advance.
Thoroughly stir together whipping cream, egg yolks, vanilla, Grassland butter, sugar, and salt in a large mixing bowl. Once combined, refrigerate mixture for 45 minutes to an hour (or until ingredients are fully chilled).
Pour the mixture into the ice cream maker. Time is dependant on the preferred ice cream consistency, aim for 25-40 minutes.
Spoon the ice cream into an airtight container, and place in the freezer to harden, and save for a hot summer day.
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