I usually try to tell you all about my ice cream adventures right away, so that everything is fresh in my mind. However, this one slipped through the cracks: lemon-buttermilk sherbet. I made this ice cream last August (please note the Queen Anne's Lace in the shot). Do I remember anything about it? Not a single thing. I'm pretty sure it was lemony. And buttermilky.
Actually now that I think back on it, I remember that I didn't quite care for the creamy caramel sauce together with the sherbet. Even though this was a recommended pairing, I distinctly recall wanting them separate. I've made the caramel many, many times since then and I can tell you that's it's the best caramel sauce ever. And the instructions, from David Lebovitz's The Perfect Scoop are super easy. Too easy, in fact: if I have heavy cream and sugar just lying around my kitchen, I usually can come up with some excuse why I need to make caramel sauce. It's a dangerous recipe.
Poor lemon-buttermilk sherbet. I can't remember anything about it, and then I go on to rave how great the caramel sauce was. I'll definitely give it another chance, probably in the heat of August with a vase full of Queen Anne's Lace on the table. It will be a sweet deja-vu.