In honor of spring, I decided to pull out the trusty old KitchenAid Ice Cream Maker Attachment and the also always reliable Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments. Since this was purely spur of the moment and I didn’t feel like leaving the house, an ice cream made from pantry/fridge staples was called for.
Voilla! Lemon Buttermilk Sherbet. 5 ingredients and the hardest thing you have to do is grate some lemon zest and juice a few lemons. This was wonderful, light and refreshing. While I was eating this, I was paging through trying to decide what to make next. He has a whole section on accompaniments, which I haven’t even started on. He suggested pairing this with his Creamy Caramel Sauce, which I think would put it so ridiculously good and over the top that I can’t stop thinking about it. My next ice cream will have an accompaniment!
Makes about 1 quart
1/3 cup water
2/3 cup sugar
1 medium lemon, preferably unsprayed
2 cups buttermilk
1/4 cup freshly squeezed lemon juice (from about 2 lemons)
In a medium saucepan combine the water and the sugar. Grate the lemon zest into the pan. Heat, stirring frequently, until the sugar has dissolved. Remove from the heat and let it come to room temperature, then place the syrup into the fridge until thoroughly chilled.
Whisk the buttermilk into the syrup and then whisk in the lemon juice. Freeze in an ice maker per instructions.
Eat and be happy.