Lemon-Buttermilk Ice Cream

1. 1

   In a small saucepan, combine lemon juice and 1/4 cup of sugar.

2. 2

   Place over medium-low heat, and stir until dissolved.

3. 3

   Remove from heat, and allow to cool.

4. 4

   In a medium, heavy-bottomed saucepan, combine the milk, buttermilk, heavy cream, and 1/4 cup of sugar.

5. 5

   Place over medium-low heat until steam rises from the surface.

6. 6

   Remove from heat.

7. 7

   In a medium mixing bowl, combine egg yolks with remaining 1/4 cup sugar.

8. 8

   Whisk to blend.

9. 9

   While continuing to whisk yolks, slowly drizzle about a cup of the hot milk mixture into them, to gradually warm them.

10. 10

    Add yolk mixture to saucepan.

11. 11

    Return saucepan to medium-low heat, and stir with a wooden spoon until mixture has thickened enough to coat the back of the spoon.

12. 12

    Strain mixture into a bowl, and place in a bowl of ice water to cool.

13. 13

    Add lemon syrup and stir well.

14. 14

    Freeze in an ice cream maker, according to the manufacturer's instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.