Pucker up for this one.
This Lemon Buttermilk Ice recipe is adapted from one authored by Steven Satterfield, executive chef/co-owner at Atlanta’s Miller Union and author of the Root To Leaf cookbook. ( Amazon: Root To Leaf ) Satterfield is a James Beard Foundation award winner who was recognized as “Best Chef: Southeast” in 2017. His restaurant has been described by Eater National as one of the best restaurants in America.
Satterfield is a proponent of the Slow Food Movement, a food ethos that promotes the need to protect the biodiversity of our food supply, to respectfully connect with those who grow our food and to resist the standardization of taste. Interestingly, he writes in his book: “Americans have been conditioned to believe that more is better. It is a first-world problem to have everything you want, anytime you want it, and this type of thinking has done some serious damage to our food systems and collective health. Unlimited options clutter our minds and stifle our imagination. We are out of touch with the earth’s rhythms and we do not allow ourselves to appreciate the anticipation of the natural cycles of the seasons.”
This is a deceptively-simple recipe. There are only five ingredients but the flavor is sweet, lemony and graced with a decided buttermilk tang. In fact, the first tangy spoonful of this ice will surprise your tastebuds in an ever-so-elegant way. I served mine with a complement of mixed fresh berries–blackberries, blueberries, raspberries. It would also be good with a shortbread cookie.
Yields 7 Cups
- 3 C. buttermilk (full fat)
- 1 C. heavy cream
- 1 1/2 C. sugar
- Zest and juice of one lemon
- Pinch of kosher salt
- Whisk all ingredients together in a bowl and continue whisking until the sugar is dissolved. Chill the mixture and then process it in your ice cream maker. Freeze the ice until it is firm and serve either with fruit or a cookie.