Name: Lemon Buttermilk Ice Cream
Ingredients: 6 lg Egg yolks; 1/3 c Fresh lemon juice; 3/4 c Sugar; 2 c Buttermilk; 1 Lemon; zest of

If we make an idol of any creature, wealth, or pleasure, or honour – if we place our happiness in it, and promise ourselves the comfort and satisfaction in it which are to be had in God only – if we make it our joy and love, our hope and confidence, we shall find it a cistern, which we take a great deal of pains to hew out and fill, and at the best it will hold but a little water, and that dead and flat, and soon corrupting and becoming nauseous (Jer. 2:23).

Matthew Henry

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Dessert	4	Servings

INGREDIENTS

6	lg	Egg yolks
1/3	c	Fresh lemon juice
3/4	c	Sugar
2	c	Buttermilk
1		Lemon; zest of

INSTRUCTIONS

From: Sandal@aol.com
Date: Wed, 26 Jul 1995 18:56:42 GMT
from Gourmet magazine, July 1995
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. makes about 4 cups.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
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