Buttermilk Sherbet

Author Debi


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


  1. In a large bowl with an electric mixer beat egg yolks until thick and pale.
  2. In a small saucepan heat sugar and water over moderately high heat, stirring, until a candy thermometer registers 215°F. Remove pan from heat. With mixer on low-speed, add sugar mixture to egg yolks in a slow stream. Increase speed to high and beat the mixture until thick and ribbon-like. Whisk in buttermilk.
  3. Freeze in an ice-cream maker following manufacture’s directions.

Recipe Notes

Makes about 1 pint