15 min
PREP TIME
15 min
COOK TIME
9
INGREDIENTS
INGREDIENTS
- 3 large egg yolks
- 1/4 cup (60 milliliters) granulated sugar
- 2 teaspoons (10 milliliters) Garlic Powder
- 1 teaspoon (5 milliliters) Dill Weed
- 1/2 teaspoon (2 milliliters) Onion Powder
- 1/2 teaspoon (2 milliliters) Sea Salt Grinder
- 1/4 teaspoon (1 milliliter) lemon zest
- 2 cups (500 milliliters) heavy cream
- 1 cup (250 milliliters) buttermilk
Preparation
- 1 Whisk egg yolks, sugar, garlic powder, dill weed, onion powder salt and zest in large heat-safe bowl until well blended. Set aside. Heat cream and buttermilk in medium saucepan on medium heat, stirring frequently, just until mixture comes to a light simmer. (Do not boil.) Remove from heat.
- 2 Gradually add hot buttermilk mixture to egg yolk mixture, whisking constantly until well blended. Return mixture to saucepan. Cook and stir on medium-low heat until mixture is thick enough to coat the back of a spoon. Remove from heat. Cool completely. (Use an ice bath to speed up cooling process, if desired.) Transfer to freezer-safe container with lid. Refrigerate overnight to allow flavors to blend.
- 3 Pour mixture into ice cream maker (at least 2-quart/2-liter capacity). Churn according to manufacturer's directions until ice cream reaches soft-serve consistency. Serve immediately, over prepared chicken and waffles, or freeze in an airtight container until ready to serve.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
