Bright, tangy, and refreshingly smooth, this lemon buttermilk ice cream is the perfect balance of creamy richness and zesty citrus. The buttermilk adds a subtle tang that complements the sweetness, while fresh lemon juice and zest bring a burst of sunshine to every spoonful. A splash of limoncello makes it extra special—ideal for warm days or as a light, elegant dessert paired with crisp cookies or fresh berries.
INGREDIENTS:
1 2/3 cups buttermilk
Zest from a large organic lemon
1/4 cup lemon juice, freshly squeezed
1/3 cup plus 2 tablespoons of sweetener of your choice — maple syrup, rice syrup, honey, or a mix of honey and sugar
2 tablespoons limoncello
METHOD:
In a mixing bowl, whisk together the buttermilk, lemon zest, lemon juice, sweetener, and limoncello until fully blended.
Cover the bowl and refrigerate until thoroughly chilled, at least 1 hour.
Pour the mixture into the bowl of an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes, until it reaches soft-serve consistency.
Transfer the ice cream to a freezer-safe container, cover, and freeze until firm, at least 1 hour.
YIELD: About 1 quart
