Lemon Buttermilk Ice Cream

Ingredients

• 240 ml (1 cup) whole milk
• 200 g (1 cup) granulated sugar
• 240 ml (1 cup) heavy cream
• 360 ml (1 1/2 cups) buttermilk
• Zest of 2 lemons (approximately 4 tbsp or 24 g)
• 120 ml (1/2 cup) fresh lemon juice (about 3-4 lemons)
• Pinch of salt

Cooking Time

Total estimated time: 4 hours 30 minutes (including chilling and freezing time)

Instructions

Step 1: Prepare the Base

In a mixing bowl, combine the whole milk and granulated sugar. Whisk together until the sugar is fully dissolved to ensure a smooth texture.

Step 2: Combine Cream and Buttermilk

Add the heavy cream and buttermilk to the milk-sugar mixture. Stir gently to merge the ingredients without knocking out the cream’s aeration.

Step 3: Incorporate Lemon

Finely grate the lemon zest into the cream base. Add the fresh lemon juice and a pinch of salt. Stir to combine.

Step 4: Chill the Mixture

Cover the bowl with plastic wrap and refrigerate for at least 2 hours. Chilling the mixture allows it to develop depth and reduces freezing time in the ice cream maker.

Step 5: Churn the Ice Cream

Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes, creating a soft-serve consistency.

Step 6: Freeze to Solidify

Transfer the churned ice cream into a freezer-safe container. Smooth the top, cover, and freeze for at least 2 hours or until suitably firm.

Step 7: Serve and Enjoy

Once the ice cream has set, scoop generous portions into bowls or cones. Garnish with extra lemon zest or a sprig of mint. Enjoy the creamy texture and bright lemon notes!

Conclusion

Congratulations on crafting your Lemon Buttermilk Ice Cream! This invigorating blend of citrus and creamy textures is a rewarding way to enjoy a sunny day. Feel free to customize with poppy seeds or vanilla extract. Share with others or relish solo for a delightful culinary escapade. Bon appétit!

Wyatt Travis Creator of AI MultiPrompter

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