Preparation

1. Put the cream, half of the sugar, salt, and vanilla extract in a medium saucepan. Whisk to combine and set over medium-low heat. Bring the mixture to just a boil.
2. While the cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.
3. Once the cream mixture has come to a slight boil, whisk about ⅓ of the hot mixture into the yolk/sugar mixture. Add another ⅓ of the mixture, then return the combined mixture to the saucepan.
4. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.
5. Pour the mixture through a fine mesh strainer. Whisk in the buttermilk and bring to room temperature. Cover and refrigerate at least 2 hours, or overnight.
6. Whisk mixture again before pouring into the ice cream maker. If using a programmable unit, pour the mixture into the mixing bowl or frozen freezer bowl of the Cuisinart® Ice Cream Maker fitted with the ice cream paddle. Turn unit on, set Timer and press Start. If using a freezer bowl unit, first turn the unit on and then pour into the frozen freezer bowl. Let mix until thickened, about 25 to 40 minutes, depending on the ice cream maker being used.
7. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.