Title: Lemon Buttermilk Ice Cream
Categories: Dessert
Yield: 4 Servings

6 lg Egg yolks
1/3 c Fresh lemon juice
3/4 c Sugar
2 c Buttermilk
1 Lemon; zest of

From: Sandal@aol.com

Date: Wed, 26 Jul 1995 18:56:42 GMT

from Gourmet magazine, July 1995

In a small heavy saucepan whisk together yolks, lemon juice, and sugar and
cook over moderate heat, whisking constantly, about 15 minutes, or until a
candy thermometer registers 175x F. (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. makes about 4 cups.

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