Description
This lemon buttermilk ice cream is a tangy, refreshing treat with a sorbet-like consistency. Perfect for lemon lovers, it combines the tartness of lemon with the tangy flavor of buttermilk.
Ingredients
Units
Scale
- 2 cups (383 g) superfine sugar
- 4 to 6 lemons for zesting and juicing
- 1 quart (473 mL) Buttermilk, low fat (1%) to full fat (3.25%)
- 1 teaspoon vanilla, optional
Instructions
- Place the sugar in a large container and chill in the refrigerator.
- Zest 2 lemons to obtain 2 to 3 teaspoons of lemon zest and add it to the container with the sugar.
- Juice enough lemons to yield 1/2 cup of lemon juice and add it to the sugar and zest mixture.
- Pour in the buttermilk and stir until the sugar is completely dissolved.
- If using, add the vanilla and stir to combine.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a sorbet-like consistency.
- Transfer the ice cream to a container and freeze for at least 2 hours before serving.
Notes
For this recipe, I used unpasteurized whole milk buttermilk from a nearby farm, which offers a distinct taste compared to commercial buttermilk. You can use low fat buttermilk for a lighter version, but avoid non-fat for better texture. The ice cream has a sorbet-like consistency, making it a refreshing treat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 34
- Sodium: 50
- Fat: 1
- Carbohydrates: 35
- Fiber: 0
- Protein: 3
- Cholesterol: 5