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September 19, 2005
Lemon-Buttermilk Ice Cream YUM
I made this over the weekend and WOW it was delish! I added 3/4 tablespoon of vanilla to it and I think it made a difference. It's great because unlike a lot of ice creams you don't need to cook any part of it. This was super creamy and very tasty. It has a little bit of an ice milk texture which normally annoys me but in this it was just fine. Perfect with fresh blackberries!
If you have a Cuisinart ice cream maker like I do, you'll need to half the recipe to make it fit. Or just make two yummy batches!!
Lemon-Buttermilk Ice Cream
From Cooking Light
1 1/2 cups sugar
1 cup fresh lemon juice (about 10 lemons)
2 cups half-and-half
2 cups whole milk
2 cups fat-free buttermilk
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 freeze 1 hour or until firm.
Yield: 18 servings (serving size: 1/2 cup)
NUTRITION PER SERVING
CALORIES 130(25% from fat); FAT 3.6g (sat 2.3g,mono 1.2g,poly 0.0g); PROTEIN 2.8g; CHOLESTEROL 18mg; CALCIUM 93mg; SODIUM 54mg; FIBER 0.1g; IRON 0.0mg; CARBOHYDRATE 21.4g
Cooking Light, MAY 2003
Posted by crystallyn at September 19, 2005 09:12 PM
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Comments
This sounds yummy! I wish I had an ice cream maker to try it out. *sigh*
Posted by: Mary Ann at September 24, 2005 02:22 AM