Ingredients
- 4 egg yolks
- 2 cups whipping cream
- 1 cup sugar
- Pinch salt
- 1/2 lemon
- 1 1/2 teaspoons vanilla extract
- 2 cups buttermilk
Directions
Place in a bowl the egg yolks, 1 cup of the cream, sugar, salt, the grated zest of the lemon, and the vanilla. Blend with a whisk until smooth. Add the remaining cup of cream, and the lemon juice and buttermilk. Stir the mixture and chill.
Freeze in an ice-cream freezer according to manufacturer's directions. You can add 1 cup of crushed and sugared fruit, if desired.
Makes 1/2 gallon.
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Submitted 6/14/06.
Source: Harvey Steiman's California Kitchen
Submitted By: L Mandrake
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