Buttermilk Ice Cream

• 4 large egg yolks
• 1/2 cup sugar
• 2 cups heavy cream
• 1 1/2 cups cold buttermilk

1. 1.Whisk egg yolks lightly in a medium bowl. Add sugar and beat until mixture is a milky lemon-yellow color, about 1 minute.
2. 2.Heat cream and 1 cup buttermilk in a small saucepan over medium-low heat, while stirring, until a thermometer reads 150u0b0F, 6 to 8 minutes (milk should not boil).
3. 3.Pour cream mixture in a thin stream into egg mixture, whisking continually until incorporated. Transfer to clean container and refrigerate until very cold, for 4 hours or up to overnight.
4. 4.Add remaining 1/2 cup buttermilk and stir to incorporate. Churn custard in an ice-cream maker according to manufacturer instructions until thick, 15 to 35 minutes.
5. 5.Transfer to an airtight container, cover surface with plastic wrap, and seal lid. Freeze at least 2 hours. Let sit for 10 minutes before serving.

egg yolks, sugar, heavy cream, cold buttermilk

Taken from www.epicurious.com/recipes/member/views/buttermilk-ice-cream-50059893 (may not work)