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Oxmoor House Photo by: Oxmoor House

Lemon-Buttermilk Ice Cream

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.

Cooking Light MAY 2003

  • Yield: 18 servings (serving size: 1/2 cup)
  • Hands-on:9 Minutes
  • Total:1 Hour, 39 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 130
  • Calories from fat: 25%
  • Fat: 3.6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.8g
  • Carbohydrate: 21.4g
  • Fiber: 0.1g
  • Cholesterol: 18mg
  • Iron: 0.0mg
  • Sodium: 54mg
  • Calcium: 93mg
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Lemon-Buttermilk Ice Cream recipe

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