Vanilla-Lemon Buttermilk (No-Churn) Ice Cream

2 cups regular (not heavy) Whipping Cream
1 1/2 cups white sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 Lemon juice (roughly juice from one Lemon)
2 cups full fat Buttermilk

Warm the cream and sugar over medium heat until sugar dissolves.  Add Vanilla and salt, stir and combine with buttermilk and lemon juice.  Pour into a 8 cup container and place in the freezer.  Stir once an hour for 8 hours, more often later in the process if you like it creamier.  Leave overnight in freezer.  Makes 12-1/2 cup servings at 255 calories per serving.