This was the other ice cream recipe I made over the weekend. Lemon-Buttermilk Ice Cream is one of the most refreshing ice creams I have ever tasted, and comes from my favorite magazine, Cooking Light.
It is creamy, lemony and sweet, and has a wonderful tang from the buttermilk, making it even more refreshing. The perfect indulgence for those super-hot summer days we get around here.
It is light and delicious, and makes you want to have more after each time you fill your mouth with it. If you like lemon ice cream you must try it, and I am pretty sure you are going to love it too!
Lemon-Buttermilk Ice Cream
3/4 cup sugar
1/2 cup fresh lemon juice
1 cup half-and-half
1 cup whole milk
1 cup buttermilk
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. Yield: 9 servings (serving size: 1/2 cup)
Adapted from Cooking Light, May 2003