Welcome to day 3 of #icecreamweek!
Can we all agree that this is the best week ever? All ice cream, all week. What’s not to love?
I’ve been so busy churning up ice cream that I’ve be slacking in the housework department just a tad. There may be piles of laundry waiting to be washed, floors that need to be vacuumed, tables that need dusting, and dishes that need scrubbing. There may even be a lingering Skittle or two on the floor that my cat keeps swatting around.
Okay, so I’m a big fat slacker! It was either make ice cream or clean. Psht, ice cream totally won that battle. Seriously, who wants to clean when you can make and eat ice cream?
I made a very exciting, very different ice cream flavor for day 3 of #icecreamweek. It’s a lemon buttermilk sherbet. Now, I know it sounds different, but I promise you it’s delicious. Delicious with a capital D.
Buttermilk and lemon complement each other extremely well in this ice cream. The buttermilk is creamy and tangy, while the lemon is tart and refreshing. The combination is perfect.
I’m not kidding you when I tell you that this is the easiest ice cream I’ve made this week. It only requires three steps. Three steps! How easy is that?
Add some fresh berries and you have yourself a perfect frozen treat. Enjoy!
Lemon Buttermilk Sherbet
1/3 cup water
2/3 cup sugar
1 lemon, zested
2 cups buttermilk
1/3 cup freshly squeezed lemon juice
In a medium saucepan, add water, sugar, and lemon zest. Heat until sugar is just dissolved, stirring occasionally. Remove from eat and let cool to room temperature (I placed the mixture in the fridge to cool quicker).
Whisk the buttermilk and lemon juice into the cooled syrup. Freeze in your ice cream maker according to the manufacturer’s instructions. Place in an airtight container and store in your freezer until ready to serve. Serve with fresh berries.
Adapted from The Perfect Scoop