Lemon-Buttermilk Ice Cream

Lemon-Buttermilk Ice Cream
Photo by Photography: Becky Luigart-Stayner


  • 2 cups fat-free buttermilk
  • 2 cups half-and-half
  • 1 cup fresh lemon juice (about 10 lemons)
  • 1 ½ cups sugar
  • 2 cups whole milk

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...

View full recipe at My Recipes


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