This recipe came from chef-cookbook author, Rozanne Gold and must be prepared at least 4-6 hours before serving.
If you can find them, Meyer lemons are Vicki’s favorite for this, and any other recipe, where fresh lemon is the featured ingredient.
Serves 8
2 cups sugar
Zest from 2-3 lemons
1/2 cup fresh lemon juice
1 quart buttermilk
1/8 teaspoon salt
Put the sugar and zest in a medium size bowl.
Add the juice to the sugar in the bowl and mix well.
Add the buttermilk and 1/8 teaspoon salt. Stir until the sugar has dissolved.
Chill 4 hours or overnight. (This step is essential; do not omit. )
Freeze in an ice cream maker according to the manufacturer’s instructions. In my experience, the mixture never freezes to a really firm texture. After running in the ice cream maker until it begins to form a semi-firm mass, I turn it out into a freezer container and place it in the freezer for an hour or more where it becomes firmer.