With a texture somewhere between ice cream and sorbet, this dessert has a slightly tangy flavor all its own.

　　

Ingredients

Makes about 1 pint

　　5 large egg yolks

　　1/2 cup sugar

　　2 tablespoons water

　　2 cups well-shaken buttermilk

　　

Step 1

In a large bowl with an electric mixer beat yolks until thick and pale.

　　

Step 2

In a very small saucepan heat sugar and water over moderately high heat, stirring, until a thermometer registers 215°F. Remove pan from heat. With mixer on low speed, add sugar mixture to yolks in a slow stream. Increase speed to high and beat mixture until thick and ribbonlike. Whisk in buttermilk.

　　

Step 3

Freeze custard in an ice-cream maker. Transfer sherbet to an airtight container and put in freezer to harden. Buttermilk sherbet may be kept 1 week.