It is always ice-cream season, of course. But the warm days of summer where you eat ice-cream to cool off are drawing to a close.
We are enjoying a late bout of temperatures in the high 80s these days: time to power up the ice-cream maker once more and make a batch of lemon-buttermilk. This simple recipe is a favorite of everyone in the household (both under and over five) – the buttermilk and sour cream keep it creamy and hold the acid note of the lemon nicely in check; it has a refreshing citrus tang, but is palatable for small children, too.
- juice of 2 lemons (mdium)
- 250g buttermilk
- 50g sour cream
- 80g sugar
- 80 heavy cream, whipped (not to firm)
- All ingredients should be fridge-cold, if possible.
- Blend the lemon juice, buttermilk, sugar and sourcream.
- Carefully fold in the whipped cream.
- Allow to cool further in the fridge for an hour or two (can also be an entire day), preferably in a high metal container.
- Pour mixture into the ice-cream maker and push the appropriate buttons (or put the mixture int a flat metal container into the freezer and stir with a fork every 2 hours until you reach the desired consistency – I have not tried this myself, though. We do have a simple ice-cream maker)
- Get out the cones and serve fresh!
- This ice-cream also freezes well and tastes great for several months, just take the container out of the freezer about 20 minutes before serving.