posted by Terrytx 04-29-103 6:47 AM
* Exported from MasterCook *
Lemon-Buttermilk Ice Cream
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Dessert
Amount Measure Ingredient -- Preparation Method
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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
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 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.
Yield: 18 servings (serving size: 1/2 cup). 130 cal, 3.6g fat, 2.8g pro, 21.4g carb, 0.1g fiber, 18mg chol, 0mg iron, 54mg sod, 93mg calc.
Source: Cooking Light-5/03