Lemon buttermilk ice cream is a refreshing and tangy frozen dessert that is perfect for summer. It is a great treat for any occasion, and it can be easily made at home with just a few simple ingredients. The combination of lemon and buttermilk creates a unique flavor that is both sweet and tart. This ice cream is also a good source of calcium and protein.
Here are our top 5 tried and tested recipes!
INDIVIDUAL BERRY COBBLERS WITH LEMON BUTTERMILK ICE CREAM
Categories Ice Cream Machine Dairy Dessert Bake Freeze/Chill Kid-Friendly Frozen Dessert Blackberry Raspberry Lemon Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 18
Steps:
- Make pastry stars:
- On a lightly floured surface with a lightly floured rolling pin roll out each puff pastry sheet into a 14- by 13-inch-rectangle. With 1 or more star-shaped cutters cut out 24 pastry stars. Divide pastry stars between 2 baking sheets, arranging in one layer, and freeze 5 minutes.
- Remove baking sheets from freezer. Brush top of each pastry star lightly with some egg wash (be careful not to drip down edges of pastry) and bake in middle and lower thirds of oven about 5 minutes. Alternate baking sheets and bake 5 to 10 minutes more, or until pastry stars are puffed and golden brown. Transfer pastry stars to a rack and cool completely. Pastry stars may be made 2 days ahead and kept in a sealed plastic bag at room temperature. Makes 24 stars.
- Make berry mixture:
- In a large bowl whisk together water, lemon juice, and cornstarch until combined well. Add berries and sugar, tossing gently to combine well. Divide berry mixture evenly among eight 1 1/2-cup shallow ramekins or baking dishes and put in 2 shallow baking pans. Bake berries in middle and lower thirds of oven 25 minutes and cool slightly.
- To assemble cobblers:
- Top each serving decoratively with pastry stars and a scoop of ice cream. Serve cobblers hot or warm.
- Make Lemon Buttermilk Ice Cream:
- In a small heavy saucepan whisk together yolks, lemon juice, and sugar and cook over moderate heat, whisking constantly, about 15 minutes, or until a candy thermometer registers 175°F. (do not boil). Strain mixture through a sieve into a bowl and cool, surface covered with plastic wrap.
- Whisk buttermilk and zest into cooled lemon curd until combined well and freeze in an ice-cream maker. Makes about 4 cups.
BUTTERMILK CAKE WITH LEMON-AND THYME-GLAZED PEAR COMPOTE AND GREEK YOGURT ICE CREAM
Provided by Mathew Rice
Categories Dessert Bake Yogurt Lemon Pear Summer Thyme Buttermilk Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For pear compote:
- Combine 3/4 cup sugar, 1/2 cup water, lemon juice, 3/4 teaspoon lemon peel, and 3/4 teaspoon thyme in medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Remove saucepan from heat; cover. Let steep 10 minutes. Pour syrup through fine strainer set over bowl. Return syrup to saucepan. Add 3/4 teaspoon lemon peel and 3/4 teaspoon thyme and bring to simmer. Add pear cubes and simmer over medium heat until pears are tender but still hold shape, about 10 minutes. Using slotted spoon, transfer pear to rimmed baking sheet. Boil syrup in saucepan until reduced to 1/3 cup, about 5 minutes. Transfer reduced syrup to blender. Add 1/3 cup pear pieces; puree until smooth. Transfer pear puree to medium bowl. Add remaining pear pieces to puree. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- For cake:
- Preheat oven to 325°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment. Whisk 1 cup plus 2 tablespoons flour, 11/2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar and 1/4 cup butter in large bowl until well blended. Add egg and egg yolk and beat until blended. Add flour mixture in 2 additions alternately with buttermilk in 1 addition. Beat in 1/2 teaspoon vanilla, then fold in 2 tablespoons crème fra&ircirc;che. Transfer batter to prepared cake pan; smooth top.
- Bake cake until golden around edges and tester inserted into center comes out with some moist crumbs attached, about 45 minutes. Remove from oven and cool cake in pan on rack 15 minutes. Maintain oven temperature.
- Invert cake onto tart pan bottom or flat platter. Peel off parchment paper. Butter same cake pan and line bottom with clean parchment paper. Spread pear compote evenly over parchment paper in pan. Carefully return cake to pan, placing bottom side down atop compote. Return to oven and bake until cake is golden and tester inserted into center comes out clean, about 15 minutes. Cool cake in pan 5 minutes. Invert cake onto platter; remove pan. Cool cake at least 20 minutes.
- Cut cake into wedges. Serve warm with Greek Yogurt Ice Cream alongside.
LEMON BUTTERMILK ICE
Serve this icy granita-like dessert with warm Rhubarb Turnovers, or all on its own as a refreshingly tart, light summer dessert.
Provided by Steven Satterfield
Categories Dessert Summer Frozen Dessert Buttermilk Lemon Milk/Cream Wheat/Gluten-Free
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together the buttermilk, cream, sugar, lemon zest and juice, and salt until the sugar is completely dissolved. Pour into a 9x13-inch pan. Cover and freeze for at least 4 hours, scraping with a fork several times during freezing. When fully frozen and ready to serve, scrape one more time right before serving. (If the scraping gets away from you and the mixture freezes solid, scoop into a food processor in batches and process until smooth, adding a little more buttermilk if necessary.)
LEMON BUTTERMILK ICE CREAM
Steps:
- Put the sugar in a medium size bowl. Grate the zest of 2 or 3 lemons so that you have 2 tablespoons of grated zest. Juice as many lemons as needed to get 1/2 cup lemon juice. Add the zest and juice to the sugar in the bowl and mix well. Add the buttermilk and 1/8 teaspoon salt. Stir until the sugar has dissolved. Chill 4 hours or overnight. Freeze in an ice cream maker according to the manufacturer's instructions.
LEMON BUTTERMILK ICE CREAM
Make and share this Lemon Buttermilk Ice Cream recipe from Food.com.
Provided by chia2160
Categories Frozen Desserts
Time 10m
Yield 1 1/2 quarts, 6 serving(s)
Number Of Ingredients 5
Steps:
- combine sugar and lemon in a large bowl, stirring until sugar is dissolved.
- add remaining ingredients.
- pour into the freezer container of your ice cream maker, and follow manufacturer's directions.
- when done spoon into a freezer safe container and freeze 1 hour until firm.
Tips:
- For a smoother ice cream, use a blender instead of a food processor. This will help to break down the ice crystals and create a creamier texture.
- If you don't have an ice cream maker, you can still make this recipe. Simply freeze the mixture in a loaf pan for 4-6 hours, or until solid. Then, let it sit at room temperature for 15 minutes before serving.
- You can use any type of berries you like in this recipe. Strawberries, blueberries, raspberries, and blackberries are all great options.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- This ice cream is best when served fresh. However, you can store it in the freezer for up to 2 weeks.
Conclusion:
Lemon buttermilk ice cream is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its sweet and tangy flavor, this ice cream is sure to be a hit at your next party or gathering. So next time you are looking for a delicious and easy dessert, give lemon buttermilk ice cream a try. You won't be disappointed!
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