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Lemon-Buttermilk Ice Cream




Source of Recipe


Cooking Light, MAY 2003


Recipe Introduction


Consider the life of your taste buds, all closed up inside at a stifling 98.6 degrees. Treat them to a cool down with creamy, luscious lemon ice cream.


List of Ingredients




* 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


Recipe



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.
Nutritional Information

Calories:
130 (25% from fat)
Fat:
3.6g (sat 2.3g,mono 1.2g,poly 0.0g)
Protein:
2.8g
Carbohydrate:
21.4g
Fiber:
0.1g
Cholesterol:
18mg
Iron:
0.0mg
Sodium:
54mg
Calcium:
93mg