Lemon-Buttermilk Ice Cream

Lemon-Buttermilk Ice Cream Oxmoor House


  • 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


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.

  • Total Time:

  • 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.
  • Yield: 18 servings (serving size: 1/2 cup)

Nutritional Information

Calories per serving: 130
Caloriesfromfat 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
Carbohydrate 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

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