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.
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
How to Make It
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.
Amazing flavor, tart, tangy, not too sweet. Like other reviewers, I had to halve this recipe to fit in my ice cream maker attachment to my Kitchen Aid stand mixer. I had all the ingredients except whole milk on hand, so I used our local dairy's low fat milk (2.5%) and after 3 hours in the freezer, it had a nice consistency, not as creamy as whole milk ice cream would be, but that flavor! I will make again with whole milk, this is definitely a keeper, and so easy!
If I could give this recipe 6 stars I would. The ice cream was creamy, tart, sweet, and refreshing. It was an absolute hit at my "April Sours" themed Supper Club. Best of all, it was SO easy to prepare! The only issue I had is that the recipe as printed is too much for my Cuisinart countertop ice cream machine.
After reading all the glowing reviews for this ice cream I had to try it. I didn't have lemons but I had limes so I gave it a try.....WOW I totally agree this is the BEST and so EASY. I plan on making this (with lemons!) for a dinner party I am planning for next week. I am going to add the limoncello and use the ice cream to top a mixed berry cobbler. I also have a Cuisinart ice cream maker and had to cut the ingredients in half to try. This is definitely a keeper
I made this account just to comment on this recipe. This ice cream is wonderful! I was skeptical at the name and the ingredients, but I tried it anyway based on the reviews. Wow! I am thrilled with the taste. As another reviewer said, you cannot taste the buttermilk - just a very tangy, slightly lemony, smooth ice cream. It tastes like it has twice the calories that it does. I just ate 1/2 cup by itself, and I can't wait to try it with berries or grilled peaches as others suggested.
Weird ingredients, but fabulous , fresh taste..not too sweet, a little tart, almost like having frozen lemonade. You would never know buttermilk is in it. Love the ease of making it..no eggs, no cooking, all-in-one container. Definitely a keeper, very refreshing and great for a hot summer day.
This is my first time reviewing a recipe online. That should speak volumes, as the Lemon Buttermilk Ice Cream is deserving of a rave review! I make a lot of rich vanilla ice cream or peach ice cream, but this has just the right amount of refreshing balance of zing and creaminess. Thanks for a staple!
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