Lemon Buttermilk Ice Cream

1. 1

   In a small heavy saucepan whisk together the yolks, lemon juice, and sugar.

2. 2

   Cook over moderate heat, whisking constantly, until a candy thermometer registers 175u00b0F, about 15 minutes, (don't boil).

3. 3

   Strain mixture through a sieve into a bowl and cool, surface covered with plastic wrap.

4. 4

   Whisk buttermilk and zest into cooled lemon curd until combined well.

5. 5

   Freeze in an ice cream maker.

* Per serving · 4 servings · Values may vary.

No additional tips available.