Best Lemon Buttermilk Ice Recipes

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BUTTERMILK CAKE WITH LEMON-AND THYME-GLAZED PEAR COMPOTE AND GREEK YOGURT ICE CREAM



Buttermilk Cake with Lemon-and Thyme-Glazed Pear Compote and Greek Yogurt Ice Cream image

Provided by Mathew Rice

Categories     Dessert     Bake     Yogurt     Lemon     Pear     Summer     Thyme     Buttermilk     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

Pear compote:
3/4 cup sugar
1/2 cup water
2 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon peel, divided
1 1/2 teaspoons fresh thyme leaves, divided
1 pound firm but ripe Bosc pears, peeled, halved, cored, cut into 1/2-inch cubes (about 2 1/2 cups)
Cake:
1 cup plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk
1/4 cup buttermilk
1/2 teaspoon vanilla extract
2 tablespoons crème fraîche or sour cream
Greek Yogurt Ice Cream
Special Equipment
8-inch-diameter cake pan with 2-inch-high sides

Steps:

  • For pear compote:
  • Combine 3/4 cup sugar, 1/2 cup water, lemon juice, 3/4 teaspoon lemon peel, and 3/4 teaspoon thyme in medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Remove saucepan from heat; cover. Let steep 10 minutes. Pour syrup through fine strainer set over bowl. Return syrup to saucepan. Add 3/4 teaspoon lemon peel and 3/4 teaspoon thyme and bring to simmer. Add pear cubes and simmer over medium heat until pears are tender but still hold shape, about 10 minutes. Using slotted spoon, transfer pear to rimmed baking sheet. Boil syrup in saucepan until reduced to 1/3 cup, about 5 minutes. Transfer reduced syrup to blender. Add 1/3 cup pear pieces; puree until smooth. Transfer pear puree to medium bowl. Add remaining pear pieces to puree. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For cake:
  • Preheat oven to 325°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment. Whisk 1 cup plus 2 tablespoons flour, 11/2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar and 1/4 cup butter in large bowl until well blended. Add egg and egg yolk and beat until blended. Add flour mixture in 2 additions alternately with buttermilk in 1 addition. Beat in 1/2 teaspoon vanilla, then fold in 2 tablespoons crème fra&ircirc;che. Transfer batter to prepared cake pan; smooth top.
  • Bake cake until golden around edges and tester inserted into center comes out with some moist crumbs attached, about 45 minutes. Remove from oven and cool cake in pan on rack 15 minutes. Maintain oven temperature.
  • Invert cake onto tart pan bottom or flat platter. Peel off parchment paper. Butter same cake pan and line bottom with clean parchment paper. Spread pear compote evenly over parchment paper in pan. Carefully return cake to pan, placing bottom side down atop compote. Return to oven and bake until cake is golden and tester inserted into center comes out clean, about 15 minutes. Cool cake in pan 5 minutes. Invert cake onto platter; remove pan. Cool cake at least 20 minutes.
  • Cut cake into wedges. Serve warm with Greek Yogurt Ice Cream alongside.

LEMON-BUTTERMILK ICE CREAM



Lemon-Buttermilk Ice Cream image

Provided by William Grimes

Categories     ice creams and sorbets, dessert

Time 1h

Yield 1 quart

Number Of Ingredients 6

1/4 cup fresh lemon juice
3/4 cup sugar
1 cup milk
1 cup buttermilk
1 cup heavy cream
6 large egg yolks

Steps:

  • In a small saucepan, combine lemon juice and 1/4 cup of sugar. Place over medium-low heat, and stir until dissolved. Remove from heat, and allow to cool.
  • In a medium, heavy-bottomed saucepan, combine the milk, buttermilk, heavy cream, and 1/4 cup of sugar. Place over medium-low heat until steam rises from the surface. Remove from heat.
  • In a medium mixing bowl, combine egg yolks with remaining 1/4 cup sugar. Whisk to blend. While continuing to whisk yolks, slowly drizzle about a cup of the hot milk mixture into them, to gradually warm them. Add yolk mixture to saucepan. Return saucepan to medium-low heat, and stir with a wooden spoon until mixture has thickened enough to coat the back of the spoon.
  • Strain mixture into a bowl, and place in a bowl of ice water to cool. Add lemon syrup and stir well. Freeze in an ice cream maker, according to the manufacturer's instructions.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 71 milligrams, Sugar 18 grams

INDIVIDUAL BERRY COBBLERS WITH LEMON BUTTERMILK ICE CREAM



Individual Berry Cobblers with Lemon Buttermilk Ice Cream image

Categories     Ice Cream Machine     Dairy     Dessert     Bake     Freeze/Chill     Kid-Friendly     Frozen Dessert     Blackberry     Raspberry     Lemon     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 18

For pastry stars
2 sheets frozen puff pastry (about 1 pound), thawed
an egg wash made by whisking 1 large egg yolk with 1 tablespoon water
For berry mixture
1/3 cup water
3 tablespoons fresh lemon juice
3 1/2 tablespoons cornstarch
5 cups fresh blackberries (about 5 half-pints)
5 cups fresh raspberries (about 4 half-pints)
2 1/2 to 2 3/4 cups sugar, or to taste
Accompaniment:
lemon buttermilk ice cream
LEMON BUTTERMILK ICE CREAM
6 large egg yolks
1/3 cup fresh lemon juice
3/4 cup sugar
2 cups buttermilk
zest of 1 large lemon

Steps:

  • Make pastry stars:
  • On a lightly floured surface with a lightly floured rolling pin roll out each puff pastry sheet into a 14- by 13-inch-rectangle. With 1 or more star-shaped cutters cut out 24 pastry stars. Divide pastry stars between 2 baking sheets, arranging in one layer, and freeze 5 minutes.
  • Remove baking sheets from freezer. Brush top of each pastry star lightly with some egg wash (be careful not to drip down edges of pastry) and bake in middle and lower thirds of oven about 5 minutes. Alternate baking sheets and bake 5 to 10 minutes more, or until pastry stars are puffed and golden brown. Transfer pastry stars to a rack and cool completely. Pastry stars may be made 2 days ahead and kept in a sealed plastic bag at room temperature. Makes 24 stars.
  • Make berry mixture:
  • In a large bowl whisk together water, lemon juice, and cornstarch until combined well. Add berries and sugar, tossing gently to combine well. Divide berry mixture evenly among eight 1 1/2-cup shallow ramekins or baking dishes and put in 2 shallow baking pans. Bake berries in middle and lower thirds of oven 25 minutes and cool slightly.
  • To assemble cobblers:
  • Top each serving decoratively with pastry stars and a scoop of ice cream. Serve cobblers hot or warm.
  • Make Lemon Buttermilk Ice Cream:
  • In a small heavy saucepan whisk together yolks, lemon juice, and sugar and cook over moderate heat, whisking constantly, about 15 minutes, or until a candy thermometer registers 175°F. (do not boil). Strain mixture through a sieve into a bowl and cool, surface covered with plastic wrap.
  • Whisk buttermilk and zest into cooled lemon curd until combined well and freeze in an ice-cream maker. Makes about 4 cups.

LEMON BUTTERMILK ICE CREAM



Lemon Buttermilk Ice Cream image

Make and share this Lemon Buttermilk Ice Cream recipe from Food.com.

Provided by Punky Julster

Categories     Frozen Desserts

Time 10m

Yield 8 serving(s)

Number Of Ingredients 4

2 cups granulated sugar
6 large lemons
1 quart low-fat buttermilk
1/8 teaspoon salt

Steps:

  • Place sugar in a medium-size bowl.
  • Grate the zest (colored part of the peel) of two to three lemons to produce 2 teaspoons of zest.
  • Juice as many lemons as needed to get 1/2 cup lemon juice.
  • Add zest and juice to sugar.
  • Mix well.
  • Add buttermilk and salt.
  • Stir until sugar dissolves.
  • Chill 4 hours or overnight.
  • Freeze in an ice cream maker according to manufacturer's instructions.

Nutrition Facts : Calories 260.8, Fat 1.3, SaturatedFat 0.7, Cholesterol 4.9, Sodium 166.7, Carbohydrate 61.7, Fiber 1.8, Sugar 57.3, Protein 4.8

LEMON BUTTERMILK ICE



Lemon Buttermilk Ice image

Serve this icy granita-like dessert with warm Rhubarb Turnovers, or all on its own as a refreshingly tart, light summer dessert.

Provided by Steven Satterfield

Categories     Dessert     Summer     Frozen Dessert     Buttermilk     Lemon     Milk/Cream     Wheat/Gluten-Free

Number Of Ingredients 5

3 cups buttermilk, preferably full fat
1 cup heavy cream
1 1/2 cups sugar
Zest and juice of 1 lemon
Pinch kosher salt

Steps:

  • In a medium bowl, whisk together the buttermilk, cream, sugar, lemon zest and juice, and salt until the sugar is completely dissolved. Pour into a 9x13-inch pan. Cover and freeze for at least 4 hours, scraping with a fork several times during freezing. When fully frozen and ready to serve, scrape one more time right before serving. (If the scraping gets away from you and the mixture freezes solid, scoop into a food processor in batches and process until smooth, adding a little more buttermilk if necessary.)

LEMON BUTTERMILK ICE CREAM



LEMON BUTTERMILK ICE CREAM image

Categories     Dairy     Dessert     Freeze/Chill

Yield 8 servings

Number Of Ingredients 3

2 cups superfine sugar
6 large lemons
1 quart buttermilk

Steps:

  • Put the sugar in a medium size bowl. Grate the zest of 2 or 3 lemons so that you have 2 tablespoons of grated zest. Juice as many lemons as needed to get 1/2 cup lemon juice. Add the zest and juice to the sugar in the bowl and mix well. Add the buttermilk and 1/8 teaspoon salt. Stir until the sugar has dissolved. Chill 4 hours or overnight. Freeze in an ice cream maker according to the manufacturer's instructions.

LEMON-BUTTERMILK ICE POPS



Lemon-Buttermilk Ice Pops image

Categories     Citrus     Dairy     Dessert     Freeze/Chill     No-Cook     Summer     Bon Appétit

Yield Makes 8

Number Of Ingredients 5

3/4 cup sugar
5 tablespoons fresh lemon juice
2 tablespoons grated lemon peel
Pinch of salt
1 2/3 cups buttermilk

Steps:

  • Whisk sugar, lemon juice, lemon peel, and salt in 4-cup measuring cup until sugar dissolves. Whisk in buttermilk. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.

LEMON BUTTERMILK ICE CREAM



Lemon Buttermilk Ice Cream image

Make and share this Lemon Buttermilk Ice Cream recipe from Food.com.

Provided by chia2160

Categories     Frozen Desserts

Time 10m

Yield 1 1/2 quarts, 6 serving(s)

Number Of Ingredients 5

1 cup fresh lemon juice (from 10 lemons)
1 1/2 cups sugar
2 cups half-and-half
2 cups buttermilk
2 cups whole milk

Steps:

  • combine sugar and lemon in a large bowl, stirring until sugar is dissolved.
  • add remaining ingredients.
  • pour into the freezer container of your ice cream maker, and follow manufacturer's directions.
  • when done spoon into a freezer safe container and freeze 1 hour until firm.

LEMON BUTTERMILK ICE CREAM



Lemon Buttermilk Ice Cream image

Make and share this Lemon Buttermilk Ice Cream recipe from Food.com.

Provided by 89240

Categories     Frozen Desserts

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 5

6 large egg yolks
1/3 cup fresh lemon juice
3/4 cup sugar
2 cups buttermilk
3 tablespoons lemons, zest of

Steps:

  • In a small heavy saucepan whisk together the yolks, lemon juice, and sugar.
  • Cook over moderate heat, whisking constantly, until a candy thermometer registers 175°F, about 15 minutes, (don't boil).
  • Strain mixture through a sieve into a bowl and cool, surface covered with plastic wrap.
  • Whisk buttermilk and zest into cooled lemon curd until combined well.
  • Freeze in an ice cream maker.

Nutrition Facts : Calories 141.7, Fat 3.9, SaturatedFat 1.6, Cholesterol 159.8, Sodium 70.7, Carbohydrate 23.4, Fiber 0.3, Sugar 22.1, Protein 4.1

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