With a texture somewhere between ice cream and sorbet, this dessert has a slightly tangy flavor all its own.
Recipe information
Yield
Makes about 1 pint
Ingredients
5 large egg yolks
1/2 cup sugar
2 tablespoons water
2 cups well-shaken buttermilk
Preparation
Step 1
In a large bowl with an electric mixer beat yolks until thick and pale.
Step 2
In a very small saucepan heat sugar and water over moderately high heat, stirring, until a thermometer registers 215°F. Remove pan from heat. With mixer on low speed, add sugar mixture to yolks in a slow stream. Increase speed to high and beat mixture until thick and ribbonlike. Whisk in buttermilk.
Step 3
Freeze custard in an ice-cream maker. Transfer sherbet to an airtight container and put in freezer to harden. Buttermilk sherbet may be kept 1 week.
