Rating: 3.1 stars
39 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 15
  • 2 star values: 8
  • 1 star values: 4

Martha made this recipe on episode 709 of Martha Bakes and paired it with Virginia Peanut Pie.

Martha Stewart Living, April 2001

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes about 6 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.

    Advertisement
  • 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.

Advertisement

Reviews (2)

39 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 15
  • 2 star values: 8
  • 1 star values: 4
Rating: 5 stars
04/18/2019
It turns out perfect if you whisk, 2 or 3 times during the freezing and final frozen stages.
Rating: Unrated
05/25/2008
fabulous and so full of flavor. i added a scant tablespoon of pulverized lavendar blossoms before i put it in the ice cream maker and it was incredibly lovely. i will make this again and again, experimenting with other flavorings. guests were licking bowls. no kidding.