Buttermilk Ice Cream

1. 1

   In a small glass or plastic bowl, whisk lemon juice into beaten egg yolks, and set aside.

2. 2

   In a medium saucepan over medium heat, combine buttermilk, heavy cream, sugar, lemon zest, and salt, and stir until the sugar is dissolved.

3. 3

   Continue to heat, stirring regularly, until mixture just comes to a boil.

4. 4

   Remove from heat, and vigorously whisk 1 cup of cream mixture into egg mixture to temper.

5. 5

   Return pan to heat, and slowly pour the egg mixture into cream mixture, again whisking vigorously.

6. 6

   Bring to a boil, and cook, whisking constantly, until mixture thickens enough to coat the back of a spoon.

7. 7

   Strain the mixture into a bowl, press plastic wrap down onto surface to prevent a skin from forming, and refrigerate overnight.

8. 8

   Stir chilled mixture, transfer to ice cream freezer, and freeze according to manufacturer's directions.

9. 9

   Transfer ice cream to a covered container, and freeze for 4-6 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.