I would like to make buttermilk ice cream using this recipe from Epicurious:
The ingredients are:
1 cup whipping cream
6 large egg yolks
1/2 cup sugar
1 cup cold buttermilk
My question is....can I use half & half in place of the whipping cream? Will it freeze ok? I'm not so concerned if it's not as rich as with using all the fat, but just want to be sure it will come together in an ice cream maker.
And quickie related question- How long can you save egg whites in the fridge? The recipe calls for yolks, so I think I'll make an egg white omlette in the next day or two with the whites. How long can you, and how (tupperware?) do you save the whites?