Lemon buttermilk ice cream
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
6 | larges | Egg yolks |
⅓ | cup | Fresh lemon juice |
¾ | cup | Sugar |
2 | cups | Buttermilk |
1 | Lemon; zest of |
Directions
From: Sandal@...
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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