for 8 servings
- 2 cups Lemon Buttermilk
- ¼ cup sugar
- 1 lemon (juice)
- 3 tablespoons water
- ⅞ cup cream (at least 30% fat)
1 Cutting board, 1 Fine grater, 1 Small knife, 1 Citrus juicer, 1 Teaspoon, 1 Small pot, 1 Brush, 1 Aluminum grilling pan
Put the sugar into a pan with the lemon juice and water and boil to a syrupy consistency, then leave to cool. Mix the buttermilk with the syrup, stir in the cream, put into an ice cream maker in two portions and freeze.
Alternatively put into a large, shallow dish and put into the freezer for 3 hours, stirring vigorously every half hour. Then transfer to a rectangular container lined with clingfilm and freeze for a further 2 hours.
Meanwhile cut melon balls from different melons (honeydew and cantaloupe) using a melon baller.
When frozen, turn the ice cream out onto a platter, pull off the clingfilm and serve garnished with melon balls and lemon leaves.