This morning I headed off to the pool while it was still dark (which isn’t that early here). It was a perfectly clear morning, I am used to looking at the stars at night-time, but this morning I could pick out a few constellations on my brisk walk to the car. I love the deep blue of the morning sky before the sun wakes.
The whole earth is filled with awe at your wonders;
where morning dawns, where evening fades,
you call forth songs of joy.
yum. I have a few favorite recipes that fall under this category – lemon-blueberry muffins, lemon pound cake… yep most of them include fresh lemons and buttermilk. So it was only natural to make an ice-cream recipe combining two of my favorites. So delicious and refreshing! I love cooking with fresh lemon juice, a citrus reamer makes the process much easier. This spring I threw some on the wheel they are listed here in my etsy shop.
1/2 cup sugar
1/2 cup brown sugar
1/4 cup fresh lemon juice
1 tbsp grated lemon peel
2 cups buttermilk
Mix all ingredients and chill. Freeze in an ice-cream maker according to the manufactures instructions.