Yield: 18 servings (serving size: 1/2 cup)
Ingredients
-
1 1/2 cups sugar
-
1 cup fresh lemon juice (about 10 lemons)
-
2 cups half-and-half
-
2 cups whole milk
-
2 cups fat-free buttermilk
Method
Combine
sugar and juice in a large bowl, stirring with a whisk until sugar
dissolves. Add half-and-half, whole milk, and buttermilk. Pour
mixture into the freezer can of an ice-cream freezer; freeze
according to manufacturer's instructions. Spoon ice cream into a
freezer-safe container. Cover and freeze 1 hour or until firm.
Nutritional Information
|
Calories
per serving:
|
130
|
|
Calories
from fat:
|
25%
|
|
Fat
per serving:
|
3.6g
|
|
Saturated
fat per serving:
|
2.3g
|
|
Monounsaturated
fat per serving:
|
1.2g
|
|
Polyunsaturated
fat per serving:
|
0.0g
|
|
Protein
per serving:
|
2.8g
|
|
Carbohydrates
per serving:
|
21.4g
|
|
Fiber
per serving:
|
0.1g
|
|
Cholesterol
per serving:
|
18mg
|
|
Iron
per serving:
|
0.0mg
|
|
Sodium
per serving:
|
54mg
|
|
Calcium
per serving:
|
93mg
|
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