As soon as the weather gets even slightly warmer, I am itching to whip out the ice cream maker. Eh. Who am I kidding? I've been known to break that baby out in the middle of winter if inspiration strikes. This batch was definitely made with spring and summer in mind because of the fresh strawberries. It's the perfect recipe to utilize all of those "pick your own" berries everyone seems to accumulate this time of year. I made my first batch of strawberry buttermilk ice cream and was quickly deciding on what berry or seasonal fruit to use as the star in my next batch.
Strawberry Buttermilk Ice Cream
Use up your leftover berries & whip up a batch of this classic summer dessert.
- strawberries, rinsed, hulled, and halved: 8 ounces (1 pint)
- milk: 1 cup
- heavy cream: 2/3 cup
- granulated sugar: ¾ cup
- buttermilk: 1/3 cup
- freshly squeezed lemon juice: 1 tablespoon
- grated lemon zest: 1 teaspoon
- vanilla bean paste or pure vanilla extract: 1 teaspoon
- salt: 1 pinch
Step 1: Combine everything in the bowl of a food processor and process until smooth, about 3 minutes.
Step 2: Scrape into your ice cream maker and freeze according to the manufacturer’s instructions.
Step 3: Serve semi frozen or place into an airtight container and freeze until hard.
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