The first time I used buttermilk I was a bit put off by the sour milk smell. But the results you get from in baking have made me a convert. It just lends such a wonderful tanginess and tenderness to baked goods. Oh and it’s good in ice cream. I have since grown accustomed to that funky buttermilk smell, but when cultured dairy products are combined with sugar and a little citrus zest the result is deliciousness. Even though buttermilk can smell funky, this ice cream tastes nothing like sour milk.
It is lemony, light and refreshing not to mention low in fat (if you ignore the sugar content, that means it is healthy) Martha Stewart magazine calls this a buttermilk ice cream, but it is more a sherbet or sorbet because it uses no eggs or cream, just simple syrup, buttermilk, lemon zest and lemon juice. And it is the easiest to put together since the only cooking involved is the syrup.
This recipe doesn’t stay creamy long so you should enjoy it pretty soon after it is made to take advantage of it’s fresh-churned softness. After about a week in the freezer, it gets a bit icy.
Lemony Buttermilk Sherbet
Makes about 6 cups
Dairy
- 1 cup sugar
- 1 cup water
- 2 cups buttermilk
- juice of 1 lemon
- 1 tablespoon corn syrup
- pinch of coarse salt
- zest of ¼ lemon (about ½ teaspoon)
- In a small saucepan, combine the sugar and water, and bring to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.
- In a large bowl, whisk together buttermilk, lemon juice, corn syrup, and salt. Slowly add the chilled simple syrup; whisk to combine. Stir in lemon zest. Freeze in icecream maker according to manufacturer’s instructions.
From: Martha Stewart Living Magazine October 2001 (called buttermilk ice cream)
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