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Why I Love This Lemon Buttermilk Ice Cream
I admit I am an ice cream addict. There is never a wrong time for this delicious treat. Some people see it as a summer dessert, but at The Farm, this is a year-round must. Since I eat and crave ice cream all the time, I’m always looking for new and fun ways to make it. January is a month when citrus is at its prime, so everything I make has to have fresh citrus. And buttermilk marries perfectly with citrus. If buttermilk ice cream is new to you, you are about to be transformed. Plus, this is a lower-fat ice cream, so enjoy it!
Follow These Tips
Serving & Storage
To serve – Serve slightly softened so it scoops easily and the citrus notes shine. Scoop into bowls or cones and garnish with lemon zest or a small wedge if desired.
To store – Freeze in an airtight container with parchment or plastic pressed on top for up to 2 months.
Ice Cream Recipes
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Lemon Buttermilk Ice Cream
Ingredients
- 1 cup skim milk
- 1 cup granulated sugar
- 3 tbsp light agave nectar
- 2 cups buttermilk
- zest of one lemon
- juice of one lemon
Instructions
- Simmer milk, sugar, and agave in a saucepan until the sugar is dissolved.1 cup skim milk, 1 cup granulated sugar, 3 tbsp light agave nectar
- Add the buttermilk, lemon juice, and lemon zest to the mixture in the saucepan and mix together. Place mixture in a freezer for 20-30 minutes to chill. Personally, I use a Cuisinart countertop ice cream maker. If you have a different model, follow your manufacturer's instructions.2 cups buttermilk, juice of one lemon, zest of one lemon
- Pour in ice cream freezer and freeze for 20 minutes. If you want a hard freeze, place in an airtight container and put in your deep freezer for three hours to achieve a nice, scoopable consistency.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
hmmm… thinking I might have to go out a purchase a counter ice cream freezer!! This looks wonderful!!!!