Buttermilk Ice Cream
1 cup water#190;-1 cup sugar (depending on how sweet you like your ice cream)Pinch of kosher salt2 cups buttermilkFinely grated zest of 1 limeJuice of 1 lime1 tablespoon light corn syrupBring the water and sugar to a boil, and stir to dissolve the sugar. Remove from heat, add the salt, and allow to cool. Refrigerate until well chilled. Combine the chilled sugar syrup with the remaining ingredients, mix well, and freeze in an ice-cream maker according to the manufacturer's instructions.Serves four."The Texas Cowboy Kitchen" by Grady Spears (2007 Andrews McMeel)
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