Lemon-Buttermilk Ice Cream

Name: Lemon-Buttermilk Ice Cream
Prep time: 1 h 39 min
Cook time: 1 h 39 min
Total time: 1 h 39 min
Yield: 18
Cuisine: Global
Ingredients: 473 milliliters fat-free buttermilk; 473 milliliters half-and-half; 237 milliliters fresh lemon juice (about 10 lemons); 355 milliliters sugar; 473 milliliters whole milk

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.

Instructions

Combine sugar and juice in a large bowl, stirring with a whisk until sugar dissolves.

Ingredients you will need

Juice

Sugar

Equipment you will use

Whisk

Bowl

Add half-and-half, whole milk, and buttermilk.

Ingredients you will need

Buttermilk

Whole Milk

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.

Ingredients you will need

Ice Cream