Instructions: Quartered lemon slices and shredded lemon peel for garnish (optional)

In small bowl of an electric mixer, beat egg whites until they hold stiff peaks; set aside. In large bowl of mixer, beat cream until it holds soft peaks; beat in egg yolks, sugar, buttermilk, lemon juice, grated lemon peel and vanilla. Fold in egg whites.

Pour mixture into a one-gallon ice- and salt-cooled or self-refrigerated ice-cream maker; freeze according to manufacturers directions, using one part salt to eight parts ice. Ice cream is ready to serve when frozen soft. For a firmer texture, repack with one part salt to four parts ice and let stand 1-2 hours. Or cover container of self-refrigerated machine and place in freezer for 1-2 hours. Garnish each serving with lemon slices and shredded lemon peel, if desired.

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