Lemon Buttermilk Ice Cream

Baker*Chick's Note:

Prep time doesn't include chill time.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 2 cups granulated sugar
• 6 large lemons
• 1 quart low-fat buttermilk
• 1⁄8; teaspoon salt

Directions:

1. Place sugar in a medium-size bowl.
2. Grate the zest (colored part of the peel) of two to three lemons to produce 2 teaspoons of zest.
3. Juice as many lemons as needed to get 1/2 cup lemon juice.
4. Add zest and juice to sugar.
5. Mix well.
6. Add buttermilk and salt.
7. Stir until sugar dissolves.
8. Chill 4 hours or overnight.
9. Freeze in an ice cream maker according to manufacturer's instructions.

Reviews

[Ty's Kitchen]

Different but really tasty. The lemon-lovers were elated.

[david1438]

Wonderful ice cream! A new family favorite. We've made it twice now. The first time according to the recipe. The second time, i cut back to 3/4 cup of Splenda and 3/4 cup of sugar (total of 1 1/2 cup of sweetener as opposed to 2 cups). We liked it a little bit tarter--very refreshing and delicious. Relatively no-guilt recipe with the buttermilk as the base and using half Splenda & half sugar. If you like lemon, you'll love this ice cream.

[AgathaX]

Extremely good. Creamier than sorbet, lighter than ice cream, with very good flavor. Next time, I might cut back the sugar just a tiny bit. I made a half recipe which more or less fit in my tiny little ice cream freezer. I did not chill the mixture 4 hours first. The buttermilk and lemons were all cold when I made it, and the freezer I used was quite cold. I also forgot to add the salt. Perhaps it could have turned out better if I had done everything exactly right, but hard to imagine. I easily got the necessary amount of juice out of 2 normal sized lemons rather than 3 (for a half recipe). I grated most of the zest off of both.