- 125ml - sugar
- 250ml - milk
- 4 - large egg yolks
- 375ml - buttermilk
Beat the egg yolks in a large mixing bowl until light and thick. Slowly add he hot milk in a thin stream, stirring continuously.
Return the mixture to the saucepan and stir over gentle heat until the custard thickens (about 6 minutes), without boiling. Set aside and cool. Stir in the buttermilk.
Preferably make the ice cream in an ice-cream maker. You can also pour it into an ice-cream tray, cover with foil and place in freezer. When semifrozen, transfer to a bowl and beat with an electric whisk until creamy. Return to tray, cover with foil and return to freezer until firm. You can repeat the beating process if you wish. Remove the ice cream from the freezer about 5-10 minutes before serving.