From Anik’s Kitchen: Closing Out Ice-Cream Season with Lemon-Buttermilk



It is always ice-cream season, of course. But the warm days of summer where you eat ice-cream to cool off are drawing to a close.

We are enjoying a late bout of temperatures in the high 80s these days: time to power up the ice-cream maker once more and make a batch of lemon-buttermilk. This simple recipe is a favorite of  everyone in the household (both under and over five) – the buttermilk and sour cream keep it creamy and hold the acid note of the lemon nicely in check; it has a refreshing citrus tang, but is palatable for small children, too.

Lemon-Buttermilk Ice-Cream


  • juice of 2 lemons (mdium)
  • 250g buttermilk
  • 50g sour cream
  • 80g sugar
  • 80 heavy cream, whipped (not to firm)


  • All ingredients should be fridge-cold, if possible.
  • Blend the lemon juice, buttermilk, sugar and sourcream.
  • Carefully fold in the whipped cream.
  • Allow to cool further in the fridge for an hour or two (can also be an entire day), preferably in a high metal container.
  • Pour mixture into the ice-cream maker and push the appropriate buttons (or put the mixture int a flat metal container into the freezer and stir with a fork every 2 hours until you reach the desired consistency – I have not tried this myself, though. We do have a simple ice-cream maker)
  • Get out the cones and serve fresh!
  • This ice-cream also freezes well and tastes great for several months, just take the container out of the freezer about 20 minutes before serving.


3 thoughts on “From Anik’s Kitchen: Closing Out Ice-Cream Season with Lemon-Buttermilk”

    1. Oh, good! I would love to hear your and their opinion, since this is so much of a favorite for me, but perhaps they have other ideas on what else could be done…?



      1. it sounds like perfection to me. I’ll let you know! They are down the Grand Canyon this week so it will be a bit, but hopefully not too long. It is never the wrong season for ice cream. 🙂


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