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Lemon Buttermilk Ice Cream

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Lemon Buttermilk Ice Cream

The perfect lemon buttermilk ice cream recipe with a picture and simple step-by-step instructions.

  • 400 ml Buttermilk
  • 200 g Sugar
  • 2 Egg yolk
  • 3 Organic lemons
  • Zest 1/2 lemon
  • 1 Shot glass Limoncino
  1. Beat the sugar and the two egg yolks until frothy. Gradually add the buttermilk. Likewise the juice of 3 lemons. Fold in the grated zest 1/2 lemon and the limoncino. Put this mass in a container and place in the freezer. Stir every hour if possible. Freeze for 8-10 hours. Take a few minutes out of the frozen food before consumption.
Dinner
European
lemon buttermilk ice cream

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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