Lemon cheesecake ice cream

Yield: 1 Quart

Measure Ingredient
¼ cup Lemon juice; fresh
2 \N 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

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