Buttermilk Strawberry Ice Cream
Love strawberry? Love ice cream? Love the smooth, creamy and fruity flavor? Then this is your recipe :)
Yield
8 servingsPrep
10 minCook
0 minReady
3½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
strawberries
fresh or frozen (not thawed), 2 cups and divided |
|
| ½ | cup |
sugar
|
|
| 2 ½ | cups |
buttermilk
low-fat |
|
| ½ | cup |
light cream (half&half)
|
|
| 2 | teaspoons |
lemon juice
freshly squeezed |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
strawberries
fresh or frozen (not thawed), 2 cups and divided |
|
| 118 | ml |
sugar
|
|
| 591 | ml |
buttermilk
low-fat |
|
| 118 | ml |
light cream (half&half)
|
|
| 1E+1 | ml |
lemon juice
freshly squeezed |
|
| 5 | ml |
vanilla extract
|
|
| 1 | pinch |
salt
|
*
|
Directions
Add 1 cup strawberries and sugar in a small bowl, gently toss until well mixed, and allow to sit, stirring a few times until the sugar dissolves, 10 to 12 minutes.
Place the strawberry and sugar mixture into a blender and blend until very smooth, or you can use food processor.
Meanwhile, stir together buttermilk, half-and-half, lemon juice, vanilla and salt in a medium bowl.
Press the strawberry mixture through a fine sieve into the bowl.
Stir well, cover and refrigerate for at least 3 hours or up to 1 day.
Then whisk the ice cream mixture again and pour into the canister of an ice cream maker.
Freeze according to manufacturer’s directions.
During the last 5 minutes of freezing, add the remaining 1 cup chopped berries.
Place the ice cream in the freezer until ready to serve.
Note: The ice cream may become too hard in the freezer, put it in the refrigerator and let soften for 20 to 30 minutes before serving.
