Ingredients
1 1/4 cups freshly squeezed lemon juice (7 or 8 lemons)
1 1/4 cups sugar
2/3 cup nonfat buttermilk
1 1/2 cups heavy cream
1/2 cup corn syrup
1/4 teaspoon salt
2 tablespoons Candied Lemon Zest for Desserts (optional), chopped
Preparation
Prepare an ice bath. Place lemon juice in a small saucepan set over medium heat. Boil until reduced by half, about 12 minutes. Add sugar; stir until dissolved, about 4 minutes. Remove from heat. Stir in the buttermilk, cream, corn syrup, salt, and candied lemon zest. Chill over the ice bath or overnight in the refrigerator.
Freeze mixture in an ice-cream maker, according to manufacturer’s directions. Place in an airtight container in the freezer; store up to 1 month.
