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Lemon Buttermilk Ice Cream
2
6
1
1
cups granulated sugar
large lemons
quart low−fat buttermilk
/8 teaspoon salt
Place sugar in a medium−size bowl. Grate the zest (colored part of the peel) of two to three lemons to
produce 2 teaspoons of zest. Juice as many lemons as needed to get 1/2 cup lemon juice. Add zest and
juice to sugar. Mix well. Add buttermilk and salt. Stir until sugar dissolves. Chill 4 hours or overnight.
Freeze in an ice cream maker according to manufacturer's instructions. Makes 8 (1/2−cup) servings.
Lemon Buttermilk Ice Cream
96
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