Lemon buttermilk ice cream

Ingredients:

2 cups granulated sugar
6 large lemons
1 quart low-fat buttermilk
1/8 teaspoon salt

Preparation:

Place sugar in a medium-size bowl. Grate the zest of two to three lemons to produce 2 teaspoons of zest.
Juice as many lemons as needed to get 1/2 cup lemon juice. Add zest and juice to sugar. Mix well.
Add buttermilk and salt. Stir until sugar dissolves. Chill 4 hours or overnight.
Freeze in an ice cream maker according to manufacturer instructions.