Lemon Buttermilk Ice Cream - cooking recipe

Ingredients

6 large egg yolks
1/3 cup fresh lemon juice
3/4 cup sugar
2 cups buttermilk
3 tablespoons lemons, zest of

Preparation

In a small heavy saucepan whisk together the yolks, lemon juice, and sugar.
Cook over moderate heat, whisking constantly, until a candy thermometer registers 175\u00b0F, about 15 minutes, (don't 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.
Freeze in an ice cream maker.