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Lemon-Buttermilk Ice Cream

Oxmoor House
Hands-on time 9 mins
Total time 1 hr, 39 mins
Yield

18 servings (serving size: 1/2 cup)

Dress up scoops of tangy buttermilk ice cream with in-season berries, sliced stone fruit, or lemon rind strips. Waffle bowls make a fun way to serve dessert, too.

Ingredients

  • 1 1/2 cups sugar
  • 1 cup fresh lemon juice (about 10 lemons)
  • 2 cups half-and-half
  • 2 cups whole milk
  • 2 cups fat-free buttermilk

Nutrition Information

  • calories 130
  • caloriesfromfat 25 %
  • fat 3.6 g
  • satfat 2.3 g
  • monofat 1.2 g
  • polyfat 0.0 g
  • protein 2.8 g
  • carbohydrate 21.4 g
  • fiber 0.1 g
  • cholesterol 18 mg
  • iron 0.0 mg
  • sodium 54 mg
  • calcium 93 mg

How to Make It

  1. Combine sugar and juice in a large bowl, stirring with a whisk until sugar dissolves. Add half-and-half, whole milk, and buttermilk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cover and freeze 1 hour or until firm.