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LOCATION: Recipes >> Desserts Frozen >> Buttermilk Icecream 02

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Lemon Buttermilk Ice Cream
makes about 4 cups

6 large egg yolks
1/3 cup fresh lemon juice
3/4 cup sugar
2 cups buttermilk
zest of one 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 175x F. (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.

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