Lemon-Buttermilk Ice Cream
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
Calories from fat:
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
Yield: 18 servings (serving size: 1/2 cup)
Nutritional Information
Calories per serving:
130
Calories from fat:
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
Ingredients:
Ingredients1 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
Directions:
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.
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