Buttermilk Sherbet
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 pint
- 2 tablespoons water
- 1/2 cup sugar
- 5 large egg yolks
- Carbohydrate 21 g(7%)
- Cholesterol 157 mg(52%)
- Fat 4 g(7%)
- Protein 5 g(10%)
- Saturated Fat 2 g(9%)
- Sodium 162 mg(7%)
- Calories 143
Preparation In a large bowl with an electric mixer beat yolks until thick and pale. 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. 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.
Preparation In a large bowl with an electric mixer beat yolks until thick and pale. 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. 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.
