Lemon-Buttermilk Ice Cream
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup fresh lemon juice
- ¾cup sugar
- 1cup milk
- 1cup buttermilk
- 1cup heavy cream
- 6large egg yolks
Nutritional analysis per serving (10 servings)
198 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 18 grams sugars; 4 grams protein; 58 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan, combine lemon juice and ¼ cup of sugar. Place over medium-low heat, and stir until dissolved. Remove from heat, and allow to cool.
- Step 2
In a medium, heavy-bottomed saucepan, combine the milk, buttermilk, heavy cream, and ¼ cup of sugar. Place over medium-low heat until steam rises from the surface. Remove from heat.
- Step 3
In a medium mixing bowl, combine egg yolks with remaining ¼ cup sugar. Whisk to blend. While continuing to whisk yolks, slowly drizzle about a cup of the hot milk mixture into them, to gradually warm them. Add yolk mixture to saucepan. Return saucepan to medium-low heat, and stir with a wooden spoon until mixture has thickened enough to coat the back of the spoon.
- Step 4
Strain mixture into a bowl, and place in a bowl of ice water to cool. Add lemon syrup and stir well. Freeze in an ice cream maker, according to the manufacturer's instructions.
Private Notes
Comments
Amazing flavor. I doubled the lemon juice and added lemon zest as well into the lemon syrup. Will definitely make again. Love the tang but it’s not too much.
Delicious but not quite what I was expecting. This tastes almost exactly like lemon bars. You know, the baked lemon bars? That’s the flavor. Really cool! I loved it but I was expecting something else. I’m trying to recreate a specific store bought brands ice-cream and this wasn’t the one for me. This was my first personally made ice cream though! Thank you, it went well!
I make this all the time and it is a favorite of all who eat it. I like using half and half instead of milk, do at least half brown sugar, and always add lemon and coconut extract to taste.
This should not have worked! The buttermilk mixture (heavy on the buttermilk and light on the cream) split while heating. I tried not to disturb it; when it was barely hot whisked it into the egg yolks and returned to heating. It didn’t look great and wasn’t thickening so I added a bit of custard powder in an attempt to save it. It thickened nicely but tasted of custard powder. I splashed in more buttermilk to balance. Chilled and churned it, then rippled blueberry compote through. It is divine!
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