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Lemon Buttermilk Ice Cream


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


  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.

Makes 8 (1/2-cup) servings.

Nutritional analysis per serving: 243 calories, 1 gram fat, 1 milligram cholesterol and 153 milligrams sodium

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