Lemon-Buttermilk Ice Cream

Oxmoor House
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.

Yield:

18 servings (serving size: 1/2 cup)

Recipe from

Recipe Time

Hands-on: 9 Minutes
Total: 1 Hour, 39 Minutes

Nutritional 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

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

Preparation

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.

Note:

May 2003