Cooking Wright

Lemon-Buttermilk Ice Cream

Ingredients

1 1/2 cups sugar
1 cup fresh lemon juice (about 10 lemons)
2 cups half-and-half
2 cups whole milk
2 cups fat-free buttermilk

Directions

Yield: 18 servings (serving size: 1/2 cup)

Combine sugar and juice in a large bowl, stirring with a whisk until sugar dissolves. Add half-and-half, whole milk, and buttermilk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cover and freeze 1 hour or until firm.
Nutritional Information

Calories: 130 (25% from fat)
Fat:3.6g (sat 2.3g,mono 1.2g,poly 0.0g)
Protein:2.8g
Carbohydrate:21.4g
Fiber: 0.1g
Cholesterol:8mg
Iron: 0.0mg
Sodium: 54mg
Calcium:93mg

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