Lemon Buttermilk Ice Recipes

LEMON BUTTERMILK ICE

Steps:

• 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.)

GRANDMA PEGGY'S LEMON ICE

Steps:

• Mix half-and-half, sugar, lemon juice, and lemon zest together in a bowl. Freeze mixture until ice crystals form, about 1 hour. Remove mixture from freezer, stir to distribute ice crystals, and return to freezer until ice crystals form again, about 1 hour.
• Repeat freezing and stirring process twice. Cover the bowl with a lid and freeze until solid, about 2 hours.

CHEF JOHN'S LEMON ICE

Steps:

• Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
• Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.

LEMON-BUTTERMILK SORBET

Steps:

• In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, then remove from heat and let syrup cool. Chill in refrigerator.
• In a large bowl, whisk together the buttermilk, syrup, vanilla bean and scraping, lemon juice and zest. Taste and adjust sweetness or acid. Pour into an ice cream maker and follow manufacturer's instructions.

LEMON BUTTERMILK ICE CREAM

Steps:

• Place sugar in a medium-size bowl.
• Grate the zest (colored part of the peel) of two to three lemons to produce 2 teaspoons of zest.
• Juice as many lemons as needed to get 1/2 cup lemon juice.
• Add zest and juice to sugar.
• Mix well.
• Add buttermilk and salt.
• Stir until sugar dissolves.
• Chill 4 hours or overnight.
• Freeze in an ice cream maker according to manufacturer's instructions.

LEMON-BUTTERMILK ICE CREAM

Steps:

• In a small saucepan, combine lemon juice and 1/4 cup of sugar. Place over medium-low heat, and stir until dissolved. Remove from heat, and allow to cool.
• In a medium, heavy-bottomed saucepan, combine the milk, buttermilk, heavy cream, and 1/4 cup of sugar. Place over medium-low heat until steam rises from the surface. Remove from heat.
• In a medium mixing bowl, combine egg yolks with remaining 1/4 cup sugar. Whisk to blend. While continuing to whisk yolks, slowly drizzle about a cup of the hot milk mixture into them, to gradually warm them. Add yolk mixture to saucepan. Return saucepan to medium-low heat, and stir with a wooden spoon until mixture has thickened enough to coat the back of the spoon.
• Strain mixture into a bowl, and place in a bowl of ice water to cool. Add lemon syrup and stir well. Freeze in an ice cream maker, according to the manufacturer's instructions.

OLD-FASHIONED LEMON BUTTERMILK PIE

Steps:

• For the dough: Add the flour and salt to a food processor and pulse to combine. Add the butter and pulse until the butter forms pea-size pieces. Add the water and continue to pulse until a dough begins to come together. Press the dough into a disc and wrap in plastic wrap. Refrigerate until thoroughly chilled, at least 1 hour.
• Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough into a disk about 11 to 12 inches wide. Line the bottom of a 9-inch pie plate with the dough, then crimp the edges. Refrigerate while you make the filling.
• For the filling: Whisk together the sugar, buttermilk, eggs, egg yolk, melted butter, lemon juice, lemon zest, vanilla and salt until well blended. Sprinkle in the flour and whisk just until incorporated. Place the pie plate on a baking sheet, then pour the filling over the dough. Bake until the top is golden brown and set around the edges with a slight jiggle in the center, about 1 hour. If the crust begins to get too brown, but the filling isn't ready, cover the edges loosely with foil. Let the pie completely cool to room temperature before slicing. Serve with whipped cream.

LEMON-BUTTERMILK ICE POPS

Steps:

• Whisk sugar, lemon juice, lemon peel, and salt in 4-cup measuring cup until sugar dissolves. Whisk in buttermilk. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.

LEMON BUTTERMILK ICE CREAM

Steps:

• combine sugar and lemon in a large bowl, stirring until sugar is dissolved.
• add remaining ingredients.
• pour into the freezer container of your ice cream maker, and follow manufacturer's directions.
• when done spoon into a freezer safe container and freeze 1 hour until firm.