Kathie Oh's Recipe

Lemon BUTTERMILK Ice Cream

Category: desserts

6 large egg yolks

1/3 cup fresh lemon juice

3/4 cup sugar

2 cups buttermilk

zest of 1 large lemon




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 175 degrees (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.