1 1/2 cups sugar
1 cup buttermilk
1 cup lemon juice (8-10 lemons)
Zest from 3 lemons
2 cups half-and-half
14-ounce can sweetened condensed milk
Combine the sugar and lemon juice in a bowl and stir until the sugar has dissolved. Add the buttermilk, lemon zest, half and half, and condensed milk, stirring with a whisk. Chill in refrigerator or let sit in an ice bath for 10 minutes.
Freeze in an ice cream maker. (Can also freeze in a chilled steel bowl or baking pan. Stir vigorously with a whisk after 20 minutes, being sure to break up the edges. Continue process every 30 minutes until the mixture begins to thicken, about 5 times. Pour mixture into a container with a lid, cover, and place back in the freezer until completely firm.)
From Lemons for Lulu blog
