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    Lemon Buttermilk Ice Cream


    Source of Recipe


    unknown

    List of Ingredients




    6 large egg yolks
    1/3 cup fresh lemon juice
    3/4 cup sugar
    2 cups buttermilk
    3 tablespoons lemon zest

    Recipe



    In a small heavy saucepan whisk together the yolks, lemon juice, and sugar and cook over moderate heat, whisking constantly, about 15 minutes, or until a candy thermometer registers 175¼F. (do not boil). Strain mixture through a sieve into a bowl and cool, surface covered with plastic wrap. Whisk buttermilk and zest into cooled lemon curd until combined well and freeze in an ice-cream maker.

 

 

 

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