Lekvar is a traditional Jewish plum paste, most often used as a filling in pastries. It is sour and sweet, with a sticky, chocolate richness that warms the back of your tongue and reminds you of the Old Country. Accentuated by the buttermilk's tart barnyard creaminess and bass notes of dark molasses, this is a delicious conclusion to a Passover seder, Easter dinner, or just a long day.
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Buttermilk and Lekvar Ice Cream
About This Recipe
|Yield:||makes 1 quart|
|Active time:||15 minutes|
|Total time:||Several hours, including freezing time|
|Special equipment:||Ice cream machine|
|This recipe appears in:||Scooped: Buttermilk and Lekvar Ice Cream|
- 3 cups buttermilk
- 1 (12-ounce) can or jar of lekvar (Jewish-style prune paste)
- 1 tablespoon juice from 1 lemon
- 2 tablespoons dark molasses
- 3 tablespoons light brown or white sugar
Whisk together buttermilk, lekvar, lemon juice, mollasses, and sugar in a large bowl until sugar is dissolved and mixture is homogenous. Chill well, then freeze in ice cream machine according to manufacturer's instructions. Transfer to a sealed container and place in freezer for at least 2 hours. Scoop and serve.