Lemon Buttermilk Ice Cream
Source: thefoodmaven.com
2 cups superfine sugar
6 large lemons
1 quart buttermilk
Put the sugar in a medium size bowl.
Grate the zest of 2 or 3 lemons so that you have 2 tablespoons of grated zest.
Juice as many lemons as needed to get 1/2 cup lemon juice.
Add the zest and juice to the sugar in the bowl and mix well.
Add the buttermilk and 1/8 teaspoon salt. Stir until the sugar has dissolved.
Chill 4 hours or overnight.
Freeze in an ice cream maker according to the manufacturer’s instructions.
Serves 8