What's more deliciously southern than cold, real churned buttermilk?
Maybe buttermilk ice cream!Available on-line from Cruze Farm Girl in Knoxville, Tennesse
OR if you're feeling really energetic you can make your own.
(Bring your own ice cream maker, we don't have one at the house)
Lemon-Buttermilk Ice Cream
active time: 15 minutes
total time: approx 2 hours 15 minutes
makes: 16 1/2 cup servings
1 1/2 cups sugar
1 cup fresh lemon juice (about 10 lemons)
2 cups half-and-half
2 cups whole milk
2 cups fat-free buttermilk
1. Combine sugar and juice in a large bowl, stirring with a whisk until sugar dissolves. Add half-and-half, whole milk, and buttermilk.
2. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
3. Spoon ice cream into a freezer-safe container. Cover and freeze 1 hour or until firm.
This recipe makes enough for two batches with the standard Cuisinart ice cream maker.
Want to go over the top? But OF COURSE you say!! Add grilled peach halves, drizzled with honey and sprinkled with fresh basil. My eyes just rolled back in my head.