Lemon Buttermilk Ice Cream
1. Sit in the fridge (it’s too full)
2. Sit in the freezer (it’s too small)
3. Cry in frustration (I can’t afford to waste the water or electrolytes)
4. Eat cold things.
This, I can do something about.
More importantly, with all the beneficial properties of lemons, and the live cultures in the buttermilk, this most definitely counts as medicinal. At least that’s what I’m telling myself…
Lemon-buttermilk ice cream.
zest of 5 lemons
1/3 cup lemon juice
1/2 cup maple syrup
4 egg yolks
2 cups cream
1 cup buttermilk
In a heavy-bottomed saucepan, combine the cream and maple syrup. Stir, over medium heat, until it comes to the boil*, then remove from heat. Whisk the egg yolks in a bowl, and ladle in a big dollop of the boiled cream. Whisking constantly, start to incorporate the egg-mixture back into the saucepan. Return the heat, and stir constantly until the mixture thickens, then strain through a sieve into a bowl.
Combine the buttermilk, lemon juice and lemon rind and stir into the custard.
*If using raw milk, don’t let it boil
This post is a part of Real Food Wednesday, and Pennywise Platter Thursday