• 6          large egg yolks
• 1/3 c    fresh lemon juice
• ¾ c      sugar
• 2 c       buttermilk
• zest of 1 large lemon

Whisk yolks, lemon juice and sugar and cook in bowl over simmering water whisking constantly for 15 minutes until thermometer registers 175 deg F.

Don't boil.  Strain through sieve into bowl, cool covered with plastic wrap.

Whisk buttermilk and zest into cooled mixture until well combined.  Freeze.