For Mother's Day yesterday, we all went down to my oldest brother's house. My mom and I cooked whatever we felt like, so it was kind of a funny meal. But it all tasted great. My mom made a Moroccan beef stew and peach-berry cobbler, and I made penne pasta dressed with a citrusy almond pea pesto, World Peace chocolate cookies (AGAIN! They are SO GOOD!), and Lemon-Lime Buttermilk Ice Cream. One of my favorite things about summer is making ice cream, and this one is one of my favorites. Buttermilk gives ice cream a wonderful tang--it goes with a lot of fruit combinations.Lemon-Lime Buttermilk Ice Cream
Zest and juice of 2 lemons (about 1 C.)
Zest and juice of 1 lime
1 C. buttermilk
1 C. cream
3/4 C. sugar (or to taste)
Combine all ingredients in bowl and stir. Taste the mixture and add more sugar or citrus juice if necessary. Freeze in an ice cream maker per manufacturer's instructions, or whip in food processor until creamy and thick and freeze in freezer.
Note: for a lighter version, substitute whole milk for either the buttermilk or cream. But why would you want to do that?
3 comments:
How rubbish am I, I missed 3 whole days, I blame a head cold and repeatedly watching Spiderman, my son is obsessed!
oh, that looks just heavenly.
That looks so yummy. You really are quite the chef aren't you? I want more recipes!!!
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