Lemon Buttermilk Ice Cream - cooking recipe

Ingredients

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

Preparation

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.