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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!
Watch how to make this lemon buttermilk ice cream:
Lemon Buttermilk Ice Cream
- 1 cup skim milk
- 1 cup white granulated sugar
- 3 tbsp light agave nectar
- 2 cups buttermilk
- zest of one lemon
- juice of one lemon
- Simmer milk, sugar, and agave in a saucepan until the sugar is dissolved.
- 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.
- 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.