lemon cheesecake ice cream

Categories: Ice cream; Cheesecakes
Yield: 1 Quart

Measure	Ingredient
¼ cup	Lemon juice; fresh
2	Lemons; grated zest only
¾ cup	Sugar plus 1 tb
⅓ cup	Water
½ cup	Heavy cream
½ cup	Milk
1 cup	Low-fat buttermilk

In a small enameled saucepan, combine the lemon juice, zest, sugar, and water. Heat to a simmer and stir until the sugar is completely dissolved. Cook the syrup, then chill it.

Combine the chilled lemon syrup with the cream, milk, and buttermilk, and freeze according to manufacturer's instructions in an ice cream freezer.

Source: "The New Vegetarian Epicure" by Anna Thomas