Air date: June 1, 2017. Source: Chef John Folse
Prep Time: 4 Hours
Yields: 6–8 Servings
I'm not quite sure if this recipe should fall into the category of soup or "luscious lemon malt!" Either way I have to say that not only is the flavor unique, it is also the perfect beginning or ending to any meal, especially during our hot Louisiana summers.
3 tbsps lemon juice
2 tbsps grated lemon zest
½ cup sugar
1 tbsp vanilla
1 quart buttermilk
1 cup vanilla ice cream, divided
6–8 mint leaves for garnish
NOTE: I recommend using only fresh-squeezed lemon juice in this recipe. When grating the lemon peel, be careful to remove only the peel and not the white skin of the lemon.