Lemon Buttermilk Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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LEMON BUTTERMILK ICE CREAM This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cartel Estate in Weatherford, Texas in 1994. Ingredients:
4 eggs separated |
1-1/2 cups whipping cream |
1 cup sugar |
3 cups buttermilk |
1/4 cup lemon juice |
3 tablespoons grated lemon peel |
1 tablespoon vanilla |
Directions:
1. Quartered lemon slices and shredded lemon peel for garnish
2. In small bowl of an electric mixer beat egg whites until they hold stiff peaks then set aside.
3. In large bowl of mixer beat cream until it holds soft peaks.
4. Beat in egg yolks, sugar, buttermilk, lemon juice, grated lemon peel and vanilla.
5. Fold in egg whites then pour into one gallon ice cream freezer and freeze according to directions.
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