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Strawberry Buttermilk Ice Cream

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“Got this one from Peggy Fallon's "The Best Ice Cream Maker Cookbook Ever." I had a bunch of aging strawberries, and half a quart of buttermilk to use up ... and this worked perfectly. It is a lovely, light ice cream, but the texture made it seem like it had a lot more fat in it than it really does. And the color is spectacular -- a wonderful bubblegum pink!”
READY IN:
15mins
SERVES:
8
YIELD:
1 quart
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine strawberries, sugar and lemon juice in a food processor or blender and process until smooth. (This will go more easily if you chop the strawberries first).
  2. Combine strawberry puree and buttermilk and stir until well blended.
  3. Refrigerate at least four hours, or overnight if possible.
  4. Transfer to ice cream maker and process according to manufacturer's directions.

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