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    Buttermilk Ice Cream


    Source of Recipe


    unknown
    6 large egg yolks
    3/4 cup sugar
    2 cups buttermilk

    In a small saucepan whisk together the yolks and sugar. Cook over moderate heat, whisking constantly, about 15 minutes, or until a candy thermometer registers 175¼F. Remove from heat and strain mixture through a sieve into a bowl and refrigerate it until cool. Whisk buttermilk into cooled custard until combined well and freeze in an ice-cream maker.

 

 

 

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