The ultimate in decadent experiences, this tangy yet sweet ice cream delivers all the flavor you’d expect from a traditional Ranch seasoning, including garlic, dill, onion, and buttermilk. Served over a hot, fluffy waffle and crisp chicken finger, it’s the stuff brunch dreams are made of.
This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Ingredients
- 3 each egg yolks large
- 1/4 cup sugar
- 2 teaspoons Garlic Powder
- 1 teaspoon Dill Weed
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Sea Salt Grinder
- 1/4 teaspoon lemon zest
- 2 cups heavy whipping cream
- 1 cup buttermilk
Nutrition Information
(per serving)
The ultimate in decadent experiences, this tangy yet sweet ice cream delivers all the flavor you’d expect from a traditional Ranch seasoning, including garlic, dill, onion, and buttermilk. Served over a hot, fluffy waffle and crisp chicken finger, it’s the stuff brunch dreams are made of.
This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Key products
Instructions
Procedure
- Whisk egg yolks, sugar, garlic powder, dill weed, onion powder salt and zest in bowl until well blended. Set aside. Heat cream and buttermilk in saucepan on medium heat, stirring frequently, just until mixture comes to a light simmer. Remove from heat.
- Temper hot buttermilk mixture into egg yolk mixture, whisking constantly until well blended. Return mixture to saucepan. Cook and stir on medium-low heat until mixture is cooked to light anglaise. Remove from heat. Cool completely in ice bath. Refrigerate overnight to allow flavors to blend.
- Pour mixture into ice cream maker (at least 2-quart capacity). Churn according to manufacturer's directions until ice cream reaches soft-serve consistency. Serve immediately or freeze in an airtight container for service.
