Ingredients
1 cup heavy cream
1 1/2 cups whole milk
1/2 cup cultured buttermilk
Preparation
Mix the cream, milk and buttermilk in a medium bowl set over warm water (105 to 115 degrees F.), stirring until the temperature of the mixture reaches 68 to 70 degrees F., about 15 minutes. Check with a thermometer. Remove the bowl from the water, cover, and let mixture stand at room temperature for 12 to 24 hours or until it has a custard like consistency and is thick enough to cling firmly to a spoon. Cover and refrigerate until ready to use. It will keep up to 4 weeks.
