Lemon-Buttermilk Ice Cream
Lemon-Buttermilk Ice Cream is a gluten free and vegetarian dessert. This recipe makes 18 servings with 129 calories, 3g of protein, and 4g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have sugar, half-and-half, lemon juice, and a few other ingredients on hand, you can make it. It is perfect for Summer. From preparation to the plate, this recipe takes about 1 hour and 39 minutes.
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.