Clyte’s Lemon Buttermilk Ice Cream

Summer is here!  A great way to enjoy all the delicious sun-kissed fresh berries and fruits of the season is with homemade ice cream!  With the electric ice cream makers of today, churning ice cream is a cinch.  The results are so much better than the finest grocery brand. 


A favorite here at Mountain Home Lodge is this Lemon Buttermilk Ice Cream with fresh berries.  The ice-cream is rich with the great tang of lemons and buttermilk and your added favorite berries on top make it a wonderful dessert on a warm summer evening!  


This recipe was shared with us from our dear guest Clyte’.  If you can get Meyer lemons all the better, but regular lemons are fine.  Serve with your favorite  berry or a nice blend of perhaps, blackberry, blueberry and raspberries… they all work great with lemon! 

Clyte’s Lemon Buttermilk Ice Cream                Serves 8 


2 c superfine sugar 

6 large lemons (use Meyer if in season!) 

1 qt buttermilk

1/8 tsp coarse salt

fresh berries for service, sweetened with powdered sugar to taste



1.  Early in the day:   Put the sugar in a medium size bowl.  Grate the outer peel of 2 or 3 lemons (yellow zest only!) so that you have 2 Tbsp of peel.  Juice as many lemons as needed to get 1/2 c fresh lemon juice.  Add peel and juice to the sugar in the bowl and mix well.  


2.   Add the buttermilk and salt and stir until the sugar is dissolved.  Chill  a minimum of 4 hours or overnight if making the day ahead. 


3.  Freeze chilled buttermilk in an ice cream maker according to manufacturers instructions.  


Serve with selected sweetened fresh berries on top!  Enjoy!