With a texture somewhere between ice cream and sorbet, this dessert has a slightly tangy flavor all its own.
Makes about 1 pint.
INGREDIENTS
DIRECTIONS
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.
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