Recipe Details

Summary

Name: Lemon Buttermilk Ice Cream

Category: Ice Cream

2 cups granulated sugar

6 large lemons

1 quart low−fat buttermilk

1/8 teaspoon salt

Place sugar in a medium−size bowl. Grate the zest (colored part of the peel) of two to three lemons to

produce 2 teaspoons of zest. Juice as many lemons as needed to get 1/2 cup lemon juice. Add zest and

juice to sugar. Mix well. Add buttermilk and salt. Stir until sugar dissolves. Chill 4 hours or overnight.

Freeze in an ice cream maker according to manufacturer's instructions. Makes 8 (1/2−cup) servings.