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Recipe Name: Lemon Buttermilk Ice Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
6 Egg yolks
1/3 Cup(s) Fresh lemon juice
3/4 Cup(s) Sugar
2 Cup(s) Buttermilk
1 Lemon, Zest of
Directions:
From: Sandal@aol.comDate: Wed, 26 Jul 1995 18:56:42 GMTfrom Gourmet
magazine, July 1995In a small heavy saucepan whisk together yolks,
lemon juice, and sugarand cook over moderate heat, whisking constantly,
about 15 minutes, oruntil a candy thermometer registers 175x F. (do not
boil). Strainmixture through a sieve into a bowl and cool, surface
covered withplastic wrap. Whisk buttermilk and zest into cooled lemon
curd untilcombined well and freeze in an ice-cream maker. makes about 4
cups.REC.FOOD.RECIPES ARCHIVES/DESSERTSFrom rec.food.cooking archives.
Downloaded from Glen's MM RecipeArchive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 281
Calories From Fat: 71
Total Fat: 7.9g
Cholesterol: 281.6mg
Sodium: 141.5mg
Potassium: 236.9mg
Carbohydrates: 45.9g
Fiber: <1g
Sugar: 44g
Protein: 8.2g


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