This ice cream was one of my favorites! It is just the perfect amount of lemon and is not too sweet and not too sour. The buttermilk adds an extra zing. This ice cream is best when it has time to “ripen” in the freezer for at least a couple hours. I tasted it right out of the churner and I thought it tasted weird, but I tried it again the next day and it was heavenly. This recipe is very easy, too.
Ingredients:
- 1/3 C. water
- 2/3 C. sugar
- 1 lemon
- 2 C. buttermilk
- 1/4 C. freshly squeezed lemon juice (from about 2 lemons)
Directions:
1. In a medium, nonreactive saucepan, mix the water and sugar. Grate the zest of the lemon directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved.
2. Remove from heat and let stand until the syrup reaches room temperature. Chill thoroughly in the freezer until it starts to freeze around the edge of the container.
3. Churn in ice cream maker according to machine’s instructions. If you don’t have an ice cream maker, freeze in the freezer, stirring every half hour until frozen to break up ice crystals. This recipe tastes better after it has sat in the freezer for at least a day.
Recipe from The Perfect Scoop
