I made my first ice cream of the year this weekend to reduce the number of strawberries that were overflowing in my refrigerator and wouldn’t you know that the temperature would drop to the low 4o’s. March was a record high 80′s. What’s up with this ridiculous range of tempts? But, no matter what the weather is outside the strawberries are coming in like crazy and there are just so many that I can eat before they go bad. Southern Living came to my rescue with their winning recipe for ice cream, sherbet, or frozen yogurt. Whatever you want to name it make sure that you put the word scrumptious in front of it. It is the easiest ice cream you’ll ever make and what is even better is that it is low in calories. You might want to hide any straws. The mixture is so good you’ll want to drink it like a milkshake. It is that good!
Here’s all that you will need to get this churning: strawberries, sugar, buttermilk, and vanilla. There is no custard to cook and it takes 15 minutes or less to get this ready to chill. It is ready to go into to your favorite ice cream maker in an hour. I cannot wait to try this with the fruits of summer. You know those sweet Georgia peaches. Oh, by the way GI Joe has no love for strawberries and loved this dessert. You’ll love it,too.
Strawberry Buttermilk Ice Cream from Southern Living
Yield: 4 1/2 cups
- 2 cups chopped strawberries
- 1 cup sugar
- 2 cups whole milk buttermilk
- 1 teaspoon vanilla
- Wash berries.
- Remove stems and leaves.
- Roughly chop strawberries.
- Puree strawberries in a food processor or a blender until smooth about 30 seconds
- Pour strawberry puree through a fine wire-mesh strainer into a large bowl. Discard solids.
- Add sugar and mix.
- Add buttermilk and vanilla mix well.
- Cover and chill at least an hour.
- Pour strawberry mixture into freezer container of a 1 1/2 quart ice cream maker, and freeze according to the directions.