When Life Hands You a Lemon--SMILE!

We have had Lemons GALORE this year! We enjoyed the free entertainment while our cousins were down this winter, and we have made far too many lemon treats! Our favorite for the year was Lemon Buttermilk Icecream! It calls for 10 lemons, but since ours were so large and juicy, it took only five! If you have lemons coming out your ears, give this a try!

Lemon-Buttermilk Ice Cream

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 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.


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

CALORIES 130 (25% from fat); FAT 3.6g (sat 2.3g,mono 1.2g,poly 0.0g); IRON 0.0mg; CHOLESTEROL 18mg; CALCIUM 93mg; CARBOHYDRATE 21.4g; SODIUM 54mg; PROTEIN 2.8g; FIBER 0.1g

Cooking Light, MAY 2003

PS--this had a very strong buttermilk flavor. We liked it, but some families might prefer to cut the buttermilk in half and use half and half or whole milk in its place.