Buttermilk Sherbet

• 5 large egg yolks
• 1/2 cup sugar
• 2 tablespoons water
• 2 cups well-shaken buttermilk

1. In a large bowl with an electric mixer beat yolks until thick and pale.
2. In a very small saucepan heat sugar and water over moderately high heat, stirring, until a thermometer registers 215F.
3. Remove pan from heat.
4. With mixer on low speed, add sugar mixture to yolks in a slow stream.
5. Increase speed to high and beat mixture until thick and ribbonlike.
6. Whisk in buttermilk.
7. Freeze custard in an ice-cream maker.
8. Transfer sherbet to an airtight container and put in freezer to harden.
9. Buttermilk sherbet may be kept 1 week.

egg yolks, sugar, water, wellshaken

Taken from www.epicurious.com/recipes/food/views/buttermilk-sherbet-100889 (may not work)