Lemon Buttermilk Ice Cream

Yield 8 (1/2 cup) servings

Ingredients

• 2 cups granulated sugar
• 6 large lemons
• 1 quart low-fat buttermilk
• 1/8 teaspoon salt

Instructions

1. Place sugar in a medium-size bowl.
2. Grate the zest (colored part of the peel) of two to three lemons to produce 2 teaspoons of zest.
3. Juice as many lemons as needed to get 1/2 cup lemon juice.
4. Add zest and juice to sugar. Mix well.
5. Add buttermilk and salt. Stir until sugar dissolves.
6. Chill for 4 hours or overnight.
7. Freeze in an ice cream maker according to manufacturer's instructions.

Nutrition

Per serving: 243 calories, 1 gram fat, 1 milligram cholesterol and 153 milligrams sodium