Lemon-Buttermilk Ice Cream
Oxmoor House
Ingredients
- 1 1/2 cups sugar
- 1 cup fresh lemon juice (about 10 lemons)
- 2 cups half-and-half
- 2 cups whole milk
- 2 cups fat-free buttermilk
Preparation
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.
Print
- Yield: 18 servings (serving size: 1/2 cup)
Dress up scoops of tangy buttermilk ice cream with in-season berries, sliced stone fruit, or lemon rind strips. Waffle bowls make a fun way to serve dessert, too.
Nutritional Information
| Calories per serving: | 130 |
|---|---|
| Calories per serving: | 25% |
| Fat per serving: | 3.6g |
| Saturated fat per serving: | 2.3g |
| Monounsaturated fat per serving: | 1.2g |
| Polyunsaturated fat per serving: | 0.0g |
| Protein per serving: | 2.8g |
| Carbohydrates per serving: | 21.4g |
| Fiber per serving: | 0.1g |
| Cholesterol per serving: | 18mg |
| Iron per serving: | 0.0mg |
| Sodium per serving: | 54mg |
| Calcium per serving: | 93mg |
This Recipe Is
Cooking Light
