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.

Recipe by Cooking Light

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Oxmoor House

Recipe Summary

hands-on:
9 mins
total:
1 hr 39 mins
Yield:
18 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

130 calories; calories from fat 25%; fat 3.6g; saturated fat 2.3g; mono fat 1.2g; poly fatg; protein 2.8g; carbohydrates 21.4g; fiber 0.1g; cholesterol 18mg; ironmg; sodium 54mg; calcium 93mg.