Zest from 1 lemon
1/3 cup water
2/3 cup organic cane sugar
1/4 cup lemon juice (about 2 lemons)
2 cups buttermilk (lowfat OK)
In a medium, nonreactive saucepan, mix the water and sugar. Grate the zest of the lemons directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and let stand until the syrup reaches room temperature, then chill thoroughly in the refrigerator.
Whisk the buttermilk into the syrup, then whisk in the lemon juice. Freeze in your ice cream maker according to the manufacturer’s instructions.
Recipe from the Perfect Scoop