Food recipes
Lemon Buttermilk Ice Cream
Lemon Buttermilk Ice Cream
Ingredients:
2 cups granulated sugar
6 large lemons
1 quart low−fat buttermilk
1/8 teaspoon salt
Directions:
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.
Lemon Buttermilk Ice Cream 96
Lemon Custard Ice Cream
Ingredients:
2 cups granulated sugar
6 large lemons
1 quart low−fat buttermilk
1/8 teaspoon salt
Directions:
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.
Lemon Buttermilk Ice Cream 96
Lemon Custard Ice Cream
Printed from https://recipe.bluelayer.org/recipe/68251/lemon-buttermilk-ice-cream