Lemon Buttermilk Ice Cream
Creamy, tangy, and bursting with citrusy freshness, Lemon Buttermilk Ice Cream is the ultimate summer dessert that balances indulgence with brightness. This homemade ice cream recipe combines the richness of a silky custard base with the tartness of buttermilk and fresh lemon juice, creating a perfectly smooth and refreshing treat. Infused with fragrant lemon zest and a hint of vanilla, this dessert delivers a layer of complexity in every bite. The process is straightforward, from tempering egg yolks to churning in an ice cream maker, making it accessible for both novice cooks and seasoned pros. Serve this luscious treat on its own or pair it with summer berries or buttery shortbread for an irresistible combination. Perfect for warm-weather gatherings, this zesty ice cream will quickly become a family favorite!
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Recipe Information
Ingredients
- 1 cup Heavy cream
- 1 cup Whole milk
- 3 quarters cup Granulated sugar
- 4 pieces Large egg yolks
- 1 cup Buttermilk
- 0.5 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is warm and the sugar dissolves. Do not boil.
In a separate mixing bowl, whisk the egg yolks until smooth.
Slowly drizzle about 1/2 cup of the warm cream mixture into the egg yolks while whisking constantly to temper the yolks.
Pour the tempered yolks back into the saucepan with the remaining cream mixture, stirring constantly.
Cook the custard over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F or 77°C). Do not let it boil as this can curdle the custard.
Remove the saucepan from heat and strain the custard through a fine-mesh sieve into a large mixing bowl to remove any lumps.
Stir in the buttermilk, fresh lemon juice, lemon zest, and vanilla extract until well combined.
Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until the mixture reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to allow it to firm up before serving.
Scoop and serve as a refreshing dessert or with your favorite summer treats!
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1032 mg | 344% | |
| Sodium | 462 mg | 20% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 177.7 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 692 mg | 53% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 923 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
