Savory Buttermilk Ranch Ice Cream

INSTRUCTIONS

• 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 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.