- 4
Ingredients
- This is a very tangy, lemony ice cream. Lemon lovers you will not be disappointed!
- 2 cups (383 g) superfine sugar (see note)
- 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 (see note)
Preparation
Step 1
1. Place the sugar in a large container to chill in the refrigerator. Zest 2 lemons for 2
to 3 teaspoons of lemon zest and place in the container with the sugar. Juice enough
lemons for 1/2 cup of lemon juice and add to the sugar and mix. Add the buttermilk
and stir until the sugar is dissolved. Chill the mixture for 4 hours or overnight.
2. Freeze in your ice cream maker according to their instructions. Place in
containers and finishing freezing in the freezer.
Notes
For this recipe I used unpasteurized whole milk buttermilk that I purchased at a
nearby farm. I have also made this with commercial buttermilk and I will say that
there is a difference. They were both really, really good but the local buttermilk was
definitely better and I don’t think it had as much salt as the commercial (I am
guessing because there was no ingredient list). My husband and I did a taste test
before I made the ice cream and I was amazed how different tasting the buttermilks
were.
Superfine sugar: Place granulated white sugar in a food processor and process for 1
to 2 minutes and voila, you have superfine sugar!
Vanilla: The addition of vanilla produces a smoother, creamier lemon flavor. If you
like a tangy tart, lemony flavor forgo the vanilla.