Prep 10 mins
Cook 2 hrs 40 mins
A really good ice cream. Cold and tart, yet creamy. Perfect for any weather.
- 3 cups fresh blueberries
- 1 cup sugar
- 1 cup buttermilk
- 1 finely grated lemon, zest of
- 1⁄2 teaspoon pure vanilla extract
- Puree blueberries and sugar in a blender until smooth. Pour through a fine sieve set over a bowl; discard solids. Stir in buttermilk, lemon zest, and vanilla.
- Chill a loaf pan in freezer at least 10 minutes. Freeze and churn blueberry mixture in an ice cream maker according to the manufacturer's directions, then transfer to pan. Cover with plastic wrap then freeze until hardened, at least 2 hours; sherbet can be frozen up to 2 weeks ahead.