in Dessert Recipes, Recipes

Lemon Buttermilk Ice Cream

updated

5 from 7 votes
Total Time 15 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 160 kcal
Contents show

Ingredients
 

  • 400 ml Buttermilk
  • 200 g Sugar
  • 2 Egg yolk
  • 3 Organic lemons
  • Zest 1/2 lemon
  • 1 shot glass Limoncino

Instructions
 

  • 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.
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Nutrition

Serving: 100gCalories: 160kcalCarbohydrates: 35.9gProtein: 2.3gFat: 0.3g
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Written by John Myers

Professional Chef with 25 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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