Lemon Buttermilk Ice Cream

READY IN: 10mins
Recipe by Punky Julster

Prep time doesn't include chill time.

Top Review by arlinekal

This is a widely reprinted recipe from many other websites and is CLEARLY lemon buttermilk SORBET! It is NOT considered "ice cream" and 2 C. of sugar is WAAAY too much. Many have made this with 1.5 Cups and I personally still think it's too much. I'd try a maximum of 1.25 C. of sugar next time.

Ingredients Nutrition

Directions

  1. Place sugar in a medium-size bowl.
  2. Grate the zest (colored part of the peel) of two to three lemons to produce 2 teaspoons of zest.
  3. Juice as many lemons as needed to get 1/2 cup lemon juice.
  4. Add zest and juice to sugar.
  5. Mix well.
  6. Add buttermilk and salt.
  7. Stir until sugar dissolves.
  8. Chill 4 hours or overnight.
  9. Freeze in an ice cream maker according to manufacturer's instructions.

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