Buttermilk Sherbet

1. 1

   In a large bowl with an electric mixer beat yolks until thick and pale.

2. 2

   In a very small saucepan heat sugar and water over moderately high heat, stirring, until a thermometer registers 215F.

3. 3

   Remove pan from heat.

4. 4

   With mixer on low speed, add sugar mixture to yolks in a slow stream.

5. 5

   Increase speed to high and beat mixture until thick and ribbonlike.

6. 6

   Whisk in buttermilk.

7. 7

   Freeze custard in an ice-cream maker.

8. 8

   Transfer sherbet to an airtight container and put in freezer to harden.

9. 9

   Buttermilk sherbet may be kept 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.