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!
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Units: US | Metric
- 1Combine 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).
- 2Combine strawberry puree and buttermilk and stir until well blended.
- 3Refrigerate at least four hours, or overnight if possible.
- 4Transfer to ice cream maker and process according to manufacturer's directions.
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Nutritional Facts for Strawberry Buttermilk Ice Cream
Serving Size: 1 (169 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 125.7
- Calories from Fat 7
- Total Fat 0.8 g
- Saturated Fat 0.3 g
- Cholesterol 2.4 mg
- Sodium 65.2 mg
- Total Carbohydrate 28.5 g
- Dietary Fiber 1.7 g
- Sugars 25.8 g
- Protein 2.6 g