Buttermilk Ice Cream

---

This is an enriched version on an emeril recipe for buttermilk ice milk. Prep time does not include time for custard to chill or for ice cream to hard freeze.

---

Steps

---

In a small glass or plastic bowl , whisk lemon juice into beaten egg yolks , and set aside.

---

In a medium saucepan over medium heat , combine buttermilk , heavy cream , sugar , lemon zest , and salt , and stir until the sugar is dissolved.

---

Continue to heat , stirring regularly , until mixture just comes to a boil.

---

Remove from heat , and vigorously whisk 1 cup of cream mixture into egg mixture to temper.

---

Return pan to heat , and slowly pour the egg mixture into cream mixture , again whisking vigorously.

---

Bring to a boil , and cook , whisking constantly , until mixture thickens enough to coat the back of a spoon.

---

Strain the mixture into a bowl , press plastic wrap down onto surface to prevent a skin from forming , and refrigerate overnight.

---

Stir chilled mixture , transfer to ice cream freezer , and freeze according to manufacturers directions.

---

Transfer ice cream to a covered container , and freeze for 4-6 hours.

---

Ingredients

---

egg yolks, fresh lemon juice, buttermilk, heavy cream, superfine sugar, lemon, zest of, salt, vanilla extract