"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
With fond memories of the last batch of Soy milk Ice Cream I made, I decided to repeat the success with lemon. David Leibovitz’s The Perfect Scoop has three lemon recipes, a Super Lemon Ice Cream, a Lemon Sherbert and a Lemon Buttermilk Sherbert. Why sherbert and not ice cream? Leibovitz says the distinction lies in whether or not you use cream. Ice Cream has, well, cream. Shebert is just milk.
Anyway, it turned out very nicely. I adapted the recipe slightly to make a little more, as there were a lot of people around for dinner.
The texture didn’t freeze well, though right out of the ice cream maker it was delicious. Maybe I overchurned it slightly? The buttermilk (or more, soy buttermilk substitute) gives a subtle sour taste to the ice cream.
Lemon Soy-Buttermilk Ice Cream makes about 1 1/2 quarts (1 1/2 liters)
1/3 cup water
3/4 cup sugar
1 lemon, preferably unsprayed
1 cup soy cream 5%
2 cups soy buttermilk (2 tablespoons lemon juice and enough soymilk to make 2 cups, let sit for 5 minutes)
juice of 3 lemons, 1/3 of a cup
In a medium, nonreactive suacepan, mix the water and sugar. Grate the zest of the lemon directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and let stand until the syrup reaches room temperature (Do NOT combine the lemon juice, soy cream or buttermilk yet), then chill thoroughly in the refrigerator.
Whisk the buttermilk and soy cream into the syrup, then whisk in the lemon juice Freeze in your ice cream maker according to the manufacturer’s instructions.