LEMON-BUTTERMILK ICE CREAM

Lemon-Buttermilk Ice Cream image

Provided by William Grimes

Categories ice creams and sorbets, dessert

Time 1h

Yield 1 quart

Number Of Ingredients 6

Ingredients

1/4 cup fresh lemon juice
3/4 cup sugar
1 cup milk
1 cup buttermilk
1 cup heavy cream
6 large egg yolks

Steps:

In a small saucepan, combine lemon juice and 1/4 cup of sugar. Place over medium-low heat, and stir until dissolved. Remove from heat, and allow to cool.
In a medium, heavy-bottomed saucepan, combine the milk, buttermilk, heavy cream, and 1/4 cup of sugar. Place over medium-low heat until steam rises from the surface. Remove from heat.
In a medium mixing bowl, combine egg yolks with remaining 1/4 cup sugar. Whisk to blend. While continuing to whisk yolks, slowly drizzle about a cup of the hot milk mixture into them, to gradually warm them. Add yolk mixture to saucepan. Return saucepan to medium-low heat, and stir with a wooden spoon until mixture has thickened enough to coat the back of the spoon.
Strain mixture into a bowl, and place in a bowl of ice water to cool. Add lemon syrup and stir well. Freeze in an ice cream maker, according to the manufacturer's instructions.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 71 milligrams, Sugar 18 grams