Even though it's a key component in everything from fried chicken to biscuits, buttermilk has never made the cut as a regular item in my larder. I'll buy it when it's called for in specific recipes, but often wind up with a half-used carton in the refrigerator that sits until it's tossed out. When I had an almost full carton left over from making homemade ranch dressing, I was determined to put the rest of it to good use. A quick online search led me to a recipe for lemon-buttermilk ice cream.
I've never much cared for the sour, goopy taste of buttermilk, but in this sorbet, I absolutely love it. Buttermilk's thickness adds the right amount of heft; its milk content makes for a frozen dessert that's got the smoothness of sorbet, but the translucence of ice milk. Flecks of lemon zest guarantee a clean finish that also makes this sorbet ideal as a palate cleanser during or after meals. I've been eating it every night. Truth be told, my stash is starting to run low. It might be time to stock the icebox with more buttermilk. For the easy recipe, read ahead.
2 cups sugar
1/2 cup fresh lemon juice
2 tablespoons grated lemon peel
4 cups buttermilk
- Stir sugar, lemon juice, and peel in medium bowl. Add buttermilk; stir until sugar dissolves. Chill until cold, about 4 hours.
- Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container with lid; freeze.
Makes about 7 cups.
- Desserts, Ice cream
- North American