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Lemon-Buttermilk Ice Cream Recipe

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This recipe for Lemon-Buttermilk Ice Cream, by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracy Gibbons
Added: Saturday, November 25, 2006

Category:
Category:

Ingredients:  
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:
Directions:
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.

Number Of Servings:
Number Of Servings:
18 - 1/2 cup servings
Personal Notes:
Personal Notes:
This is so easy and delicious served with fresh berries.

 

 

 

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