Lemon Buttermilk Ice Cream

As promised :)  I picked the first three lemons from my tree yesterday morning and it yielded just enough juice (1/2 cup) and zest to make this delicous and simple ice cream.  Yes, you do need an ice cream maker for this one; but in my humble opinion, every well stocked kitchen needs an ice cream maker.

The ingredient list and the recipe for this fabulous ice cream is really very simple:

• 2 cups superfine sugar (see note below)
• 2 teaspoons lemon zest
• 1/2 cup fresh lemon juice
• 1 quart low fat buttermilk
• 1/8 teaspoon kosher salt

Combine sugar, lemon zest and lemon juice, mixing well.  Stir in buttermilk and salt, stirring until sugr dissolves.  Chill at least four hours. 

Freeze in an ice cream maker according to manufacturer's directions (in my book about 20-25 minutes).

Pour into nonreactive container (preferably glass or stainless) and freeze for at least five hours. 

Garnish with mint leaves and serve.

Buono appetito!

*Note - To make superfine sugar, process granulated sugar in food processor with metal blade for 1 1/2 minutes. 
**Another great note on this one is the calorie count~~only 190 calories per 1 cup serving...Nice :)