Crave Wednesday: Lemon Buttermilk Ice Cream

Due to a number of events we're participating in this year, we have become members of the Children's Discovery Museum.  We love bringing the boys here, so really the membership was a no-brainer.  There are PBS workshops with their favorite shows, summer concerts, and of course, the museum itself.

One of the perks of membership is special members only events throughout the year.  Last week we went to our first one, the Fruiti Tutti night.  The kids loved that the museum was less crowded than normal and they got to monopolize their favorite exhibits, instead of sharing with other kids.

While Thatbaby went crazy inside with keyboards and floating balls, Thatkid headed outside to the art corner where all sorts of fruit based art projects were set up for the kids to do.

Thatkid decided to make a lemon for himself, and a watermelon for his brother.

Meanwhile, Thatbaby stayed cool at the water table and the garden.

They provided dinner for everyone, or rather, Farmer Boys provided dinner - chicken tenders for this kids, hamburgers, and grilled chicken salads for the adults.  And obviously, fruit.

After dinner, there were fruity sorbets from Escogelato.  We all ended up with Passion Fruit.

A couple days later, we found ourselves back at the museum again - this time for Thatkid's school fieldtrip.

The kids were learning about forces, and the museum provided them with some hands on learning experiences. The kids loved it. 

After they were given free time to run around and play.

The only thing missing was the ice cream.  But we could take care of that at home.  And lemon - in keeping with the fruit theme.  Lemon is the perfect spring flavor, and while lemon sorbet is fairly common, lemon ice cream is a little more unique.  My neighbors brought us over a bag of the sweetest, juiciest lemons, and I'm using them in everything.  The buttermilk helps to add a nice tang, which serves to balance the flavors.

Lemon-Buttermilk Ice Cream (From Cooking Light)

1 1/2 cups sugar

1 cup fresh lemon juice (about 10 lemons)

2 cups half and half

2 cups whole milk

2 cups nonfat buttermilk

1. Combine sugar and juice in a large bowl, stirring with a whisk until sugar dissolves.
2. Add half and half, whole milk, and buttermilk.  Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions.  Spoon ice cream into a freezer-safe container.  Cover and freeze 1 hour, until firm.