Lemon and Buttermilk Ice Cream

Preparation info

  • Difficulty

    Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Ice Cream Base

  • 2.71 g / 5 lb 15.59 oz / 54.15% milk
  • 517 g / 1 lb 2.26 oz / 10.33% heavy cream
  • 917 g / 2 lb .36 oz / 18.32% sugar
  • 12 lemons
  • 311 g / 10.95 oz / 6.21% egg yolks
  • 550 g / 1 lb 3.4 oz / 10.99% buttermilk

Method

  1. Combine the milk, cream, and half of the sugar in a pot. Zest all 12 lemons directly into the pot using a rasp.
  2. Make the ice cream base according to the Classic Ice Cream Method. Add the buttermilk once the custard is made and it is still hot. Whisk thoroughly to completely dissolve the buttermilk.
  3. Strain the base through a fine-mesh strainer and cool over an ice bath. Age the base under refrigeration overnight.
  4. Once the base has aged, churn to the desired consistency.
  5. Harden for at least 2 hours and up to 4 hours. Reserve until needed.