Lemon Buttermilk Ice

dessert summer frozen dessert buttermilk lemon milk/cream wheat/gluten-free

Steven Satterfield

Unknown!

Source

Ingredients

3 cups buttermilk, preferably full fat

1 cup heavy cream

1 1/2 cups sugar

Zest and juice of 1 lemon

Pinch kosher salt

Method

In a medium bowl, whisk together the buttermilk, cream, sugar, lemon zest and juice, and salt until the sugar is completely dissolved. Pour into a 9x13-inch pan. Cover and freeze for at least 4 hours, scraping with a fork several times during freezing. When fully frozen and ready to serve, scrape one more time right before serving. (If the scraping gets away from you and the mixture freezes solid, scoop into a food processor in batches and process until smooth, adding a little more buttermilk if necessary.)