Lemon Buttermilk Ice Cream

• 2 cups superfine sugar
• 6 large lemons
• 1 quart low-fat buttermilk
• 18 teaspoon coarse salt

1. Place sugar in a medium bowl.
2. Grate the zest of the lemon peel to produce 2 teaspoon of zest.
3. Juice as many lemons as needed to make 1/2 cup lemon juice.
4. Add zest and juice to sugar and mix well.
5. Add buttermilk and salt; stir until sugar dissolves.
6. Chill for 4 hours or overnight.
7. Freeze in an ice cream maker according to the machine's instructions.

sugar, lemons, buttermilk, salt

Taken from www.food.com/recipe/lemon-buttermilk-ice-cream-376093 (may not work)