Title: Lemon cheesecake ice cream
 Categories: Ice cream, Cheesecakes
      Yield: 1 Quart
 
    1/4 c  Lemon juice; fresh
      2    Lemons; grated zest only
    3/4 c  Sugar plus 1 tb
    1/3 c  Water
    1/2 c  Heavy cream
    1/2 c  Milk
      1 c  Low-fat buttermilk
 
  In a small enameled saucepan, combine the lemon juice, zest, sugar,
  and water. Heat to a simmer and stir until the sugar is completely
  dissolved. Cook the syrup, then chill it.
  
  Combine the chilled lemon syrup with the cream, milk, and buttermilk,
  and freeze according to manufacturer's instructions in an ice cream
  freezer.