Lemon Buttermilk Ice

Serve this icy granite like dessert with warm Rhubarb Turnovers, or all on its own as a refreshingly tart, light summer dessert.

3 cups buttermilk (full fat)
1 cup heavy cream
1½ cups sugar
1 lemon, freshly squeezed
1 lemon, freshly zested
pinch kosher salt

In a medium bowl, whisk together the buttermilk, cream, sugar, lemon zest and juice, and salt until the sugar is completely dissolved. Pour into a 9x13" pan.

Cover and freeze for at least 4 hours, scraping with a fork several times during freezing. When fully frozen and ready to serve, scrape one more time right before serving. (If the scraping gets away from you and the mixture freezes solid, scoop into a food processor in batches and process until smooth, adding a little more buttermilk if necessary.)