(Actually this came from a cookbook called FEASTS by Leslie Newman – now out of print- but Reid has perfect it and even modified it to make Key Lime Buttermilk Ice and also Calamondon Buttermilk Ice.)
Makes about 1.5 quarts.
2 cups sugar
1/2 cup fresh lemon juice (or other tart citrus juice)
1 & 1/2 teaspoons freshly grated lemon zest (or other citrus zest)
pinch of salt
1 quart buttermilk
(1) In a large bowl, combine the sugar, lemon juice, lemon zest, and salt, stir to blend.
(2) Add the buttermilk and stir gently until the sugar dissolves. Cover and refrigerate for at least 4 hours, or overnight, if possible, to allow the flavor to develop fully.
(3) Stir the chilled mixture well. Pour into an ice cream maker and freeze according to the manufacturer’s instructions.
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