Buttermilk Ice Cream
- Yield: Makes about 6 cups
Source: Martha Stewart Living, October 2001
- 1 cup sugar
- 1 cup water
- 2 cups buttermilk
- Juice of 1 lemon
- 1 tablespoon corn syrup
- 1 pinch of salt
- Grated zest of 1/4 lemon (about 1/2 teaspoon)
In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.
In a large bowl, whisk together buttermilk, lemon juice, corn syrup, and salt. Slowly add chilled syrup; whisk to combine. Stir in lemon zest. Freeze in an ice-cream maker, following manufacturer's instructions.