lemon buttermilk ice cream

Just look at that dreaminess.
It screams summer.
It's icy and creamy at once, tangy and sweet at once.
It doesn't even take a custard (no tempering eggs!) and no chill time.
It's perfect.
Possibly my new fav ice cream.
At least, for this summer.
:)

Lemon Buttermilk Ice Cream
Makes about 1 1/2 quarts.
2 teaspoons lemon zest
1/2 cup fresh lemon juice
1 cup whole milk
1 cup whole milk buttermilk
1 cup heavy cream
3/4 cup superfine sugar (although I suspect regular would be just fine)

Whisk all together until sugar is dissolved and pour into your ice cream maker. Freeze according to your maker's directions and set in freezer until solid, about 4 hours.
*although! I found this extra delicious when it wasn't quite frozen...either straight from the ice cream maker or thawed for 10 minutes on the counter. Delicious!*