2 cups Heavy Cream
3/4 cup Caster Sugar - preferably Vanilla Sugar
1 teaspoon Vanilla
1 cup Bulgarian Buttermilk - or other full fat Buttermilk
stir cream, sugar and vanilla together until sugar is completely dissolved.
Stir in buttermilk.
Freeze per manufacturer's instructions in an ice cream machine.
Enjoy immediately as soft server, or transfer to a container and freeze for at least 4 hours for firmer ice cream.