Lemon Buttermilk Ice Cream |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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I have not made this recipe. Ingredients:
6 large egg yolks |
1/3 cup fresh lemon juice |
3/4 cup sugar |
2 cups buttermilk |
3 tablespoons lemons, zest of |
Directions:
1. In a small heavy saucepan whisk together the yolks, lemon juice, and sugar.
2. Cook over moderate heat, whisking constantly, until a candy thermometer registers 175°F, about 15 minutes, (don't boil).
3. Strain mixture through a sieve into a bowl and cool, surface covered with plastic wrap.
4. Whisk buttermilk and zest into cooled lemon curd until combined well.
5. Freeze in an ice cream maker.
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