Lemon Buttermilk Ice Cream
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In the continued vein of getting out there and enjoying the last of the summer, I'm keeping this post short and sweet today, but I just have to share this with you because it is truly STUPENDOUS and I can't imagine keeping it from you for another day!!! Filled with lemony goodness and tangy from the buttermilk, it's so perfectly summery, refreshing and mouth-puckeringly delicious!! No matter how long you freeze it, it doesn't get too hard but retains that wonderful custard-y texture. Totally addictive!! This might quite possibly be my favorite ice cream ever (discounting this chocolate sorbet which I'm not sure my daughter and I could live without)!! If things lemon make you do a happy dance you MUST try this NOW...and then get out and enjoy that gorgeous summer weather--time is a-ticking!!

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Lemon Buttermilk Ice Cream

Makes about 1 quart
You will need an electric ice cream maker for this
Prep Time:  20 minutes, plus chilling time: Churning Time:  20-30 minutes


  • 2 cups heavy cream
  • 1 cup sugar, divided
  • 6 large egg yolks
  • 1 cup buttermilk, well-shaken
  • 2 tablespoons finely grated lemon zest (I used 2 medium lemons)
  • 3/4 cup freshly squeezed lemon juice (from about 5-6 lemons)
  • pinch of salt

The Recipe

1.  Fill a large bowl with water and ice and set aside.

2.  Place the cream and 1/2 cup of the sugar into a medium heavy saucepan, and heat over medium-high heat, stirring every now and then until the sugar is dissolved and the cream begins to bubble around the edges. Remove from the heat.

3.  Meanwhile, place the egg yolks and remaining 1/2 cup sugar in a medium bowl and whisk together well. Slowly whisk in the hot cream mixture, whisking constantly and then return the entire contents of the bowl back into the pot, scraping it all out with a rubber spatula. Cook over medium heat, stirring constantly with a silicone spatula or wooden spoon, until the mixture thickens and an instant-read thermometer reads 185ºF or you can see a stripe of the mixture on the back of spoon when you swipe it with your finger. Strain the custard into a sieve into a medium bowl and set the bowl into the ice bath. Stir for about 10 minutes to help it cool down, then stir in the buttermilk, lemon zest and juice and salt and transfer the mixture to an airtight container. Chill in the fridge for at least 6 hours or overnight.

4.  Strain the custard over a sieve into the bowl of the ice cream maker to remove the zest and process according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze.


Note:  Recipe adapted from Flavorful by Tish Boyle.

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