Buttermilk Ice Cream

Directions

1. 1
   In a small glass or plastic bowl, whisk lemon juice into beaten egg yolks, and set aside.
2. 2
   In a medium saucepan over medium heat, combine buttermilk, heavy cream, sugar, lemon zest, and salt, and stir until the sugar is dissolved.
3. 3
   Continue to heat, stirring regularly, until mixture just comes to a boil.
4. 4
   Remove from heat, and vigorously whisk 1 cup of cream mixture into egg mixture to temper.
5. 5
   Return pan to heat, and slowly pour the egg mixture into cream mixture, again whisking vigorously.
6. 6
   Bring to a boil, and cook, whisking constantly, until mixture thickens enough to coat the back of a spoon.
7. 7
   Strain the mixture into a bowl, press plastic wrap down onto surface to prevent a skin from forming, and refrigerate overnight.
8. 8
   Stir chilled mixture, transfer to ice cream freezer, and freeze according to manufacturer's directions.
9. 9
   Transfer ice cream to a covered container, and freeze for 4-6 hours.