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:
Whisk together all ingredients in a mixing bowl until blended. Cover and refrigerate for an hour until well chilled.
Pour ingredients into the bowl of the ice cream maker and churn according to the manufacturer’s instructions. When finished, pack into a container and freeze for at least an hour.
Serve with thin butter cookies or a handful of raspberries.
SOURCE: Adapted from chocolateandzucchini.com
