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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (253g) Recipe makes 8 servings |
||
| Calories 258 | ||
| Calories from Fat 11 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.3g | 2% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 4mg | 1% | |
| Sodium 167mg | 6% | |
| Potassium 303mg | 8% | |
| Total Carbohydrate 64.5g | 21% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 55.8g | ||
| Protein 5.0g | 10% | |
Lemon Buttermilk Ice Cream
By: Baker*Chick
Jul 24, 2003
Prep time doesn't include chill time.
SERVES 8
Ingredients
- 2 cups granulated sugar
- 6 large lemons
- 1 quart low-fat buttermilk
- 1/8 teaspoon salt
Directions
1
Place sugar in a medium-size bowl.2
Grate the zest (colored part of the peel) of two to three lemons to produce 2 teaspoons of zest.3
Juice as many lemons as needed to get 1/2 cup lemon juice.4
Add zest and juice to sugar.5
Mix well.6
Add buttermilk and salt.7
Stir until sugar dissolves.8
Chill 4 hours or overnight.9
Freeze in an ice cream maker according to manufacturer's instructions.
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Browse similar recipes by category
- Course > Desserts > Frozen
- Main Ingredient > Fruit > Citrus > Lemon
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Equipment > Freezer
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: AgathaX
On Jul 6, 2008
Extremely good. Creamier than sorbet, lighter than ice cream, with very good flavor. Next time, I might cut back the sugar just a tiny bit. I made a half recipe which more or less fit in my tiny little ice cream freezer. I did not chill the mixture 4 hours first. The buttermilk and lemons were all cold when I made it, and the freezer I used was quite cold. I also forgot to add the salt. Perhaps it could have turned out better if I had done everything exactly right, but hard to imagine. I easily got the necessary amount of juice out of 2 normal sized lemons rather than 3 (for a half recipe). I grated most of the zest off of both.
From: Chef Kate
On Jul 15, 2006
I made a small batch of this to try it and was so sad that I hadn't made more--but I will surely make this again. Such good flavor and so little guilt since there is so little fat.
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