Buttermilk Ice Cream

2 cups half-and-half or light cream
1 cup milk
1 vanilla bean, halved lengthwise or 2 tsp. vanilla extract
1 cup sugar
1/4 tsp. kosher salt or salt
8 egg yolks
2 cups buttermilk

Directions

1. In saucepan combine half-and-half and milk. Scrape seeds from vanilla bean into mixture. Add bean, half the sugar, and the salt. bring to a simmer over medium heat.

2. Meanwhile, in bowl whisk yolks and remaining sugar until pale yellow and thick (2 minutes). Slowly drizzle 1 cup hot cream mixture into yolk mixture, whisking constantly. Stir yolk mixture into mixture in pan; cook over medium until thickened and mixture coats back of spoon. Remove from heat. Pour through fine mesh sieve into large bowl; discard solids. Stir in buttermilk. Cover and refrigerate at least 4 hours or overnight.

3. Freeze in 4-quart ice cream freezer according to manufacturer's directions. Makes 2 quarts.

4. Make Ahead: Prepare and freeze up to 1 week in advance.