Recipe: Rozanne Gold's Strawberries, Grappa + Lemon Verbena, Lemon Buttermilk Ice Cream

Tuesday, August 12, 2014

1 3/4 cups sugar
4 large lemons
1 quart buttermilk

2 pints fresh strawberries
2 tablespoons sugar
2 tablespoons grappa
3 tablespoons lemon verbena

Make ice cream: Put the sugar in a large bowl. Grate the zest of the lemons and squeeze  lemons to get 2/3 cup juice. Add the zest and juice to the sugar, stirring until the sugar dissolves. Whisk in the buttermilk and a pinch of salt. Stir until smooth.  Chill well then freeze in an ice cream maker according to manufacturer’s instructions. Wash berries, cut in half and toss with sugar and grappa. Top with ice cream and scatter with lemon verbena. Serves 6     



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