lundi 30 juin 2014

Lemon Buttermilk Ice Cream


2 cups granulated sugar
6 large lemons
1 quart low-fat buttermilk
1/8 teaspoon salt
Place sugar in a medium-size bowl. Grate the zest (colored part of the peel) of two to three lemons to
produce 2 teaspoons of zest. Juice as many lemons as needed to get 1/2 cup lemon juice. Add zest and
juice to sugar. Mix well. Add buttermilk and salt. Stir until sugar dissolves. Chill 4 hours or overnight.
Freeze in an ice cream maker according to manufacturer's instructions. Makes 8 (1/2-cup) servings.

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