Lemon-Buttermilk Ice Cream

Yield: 18 servings (serving size: 1/2 cup)

Ingredients

• 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

Preparation

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 the 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.

Nutritional Information

Calories:

130 (25% from fat)

Fat:

3.6g (sat 2.3g,mono 1.2g,poly 0.0g)

Protein:

2.8g

Carbohydrate:

21.4g

Fiber:

0.1g

Cholesterol:

18mg

Iron:

0.0mg

Sodium:

54mg

Calcium:

93mg