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Title: Lemon Buttermilk Ice Cream
Categories: Dessert Icecream
Yield: 8 Servings
| 2 | c | Superfine sugar |
| 6 | Large lemons | |
| 1 | qt | Low-fat buttermilk |
| 1/8 | ts | Salt |
(To produce superfine sugar, process granulated sugar in food processor fitted with the metal blade for about 2 minutes.) Place sugar in a medium bowl. Grate the zest (colored part of the peel) of 2 to 3 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 half-cup servings.
From article by Cathy Thomas, Orange County Register, in the Buffalo News. Typed for you by Joan MacDiarmid.
From: Joan Macdiarmid Date: 05-07-98 (23:07) The Once And Future Legend (1) Cooking
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