I still had a little
buttermilk left over. Then I stumbled across a recipe for
buttermilk sorbet with strawberries (although I’m not sure you can call it a sorbet if it has dairy in it). I figured, why not? I really needed to use up the buttermilk; there wasn’t that much left and I had the rest of the ingredients on hand. Now I know what you are thinking: this is just buttermilk and sugar, how good could it be? I know because that’s what I thought. But with only 1 ½ cups of buttermilk left, I was only making a half recipe (I doubled the amounts below) and anyway it was all in the name of ice cream experimentation. We were so wrong. This is genius! This is the ultimate summer dessert – just sweet enough to be sweet, just tangy enough to be refreshing, and a gorgeous white color that cools you down just looking at it. I’m hooked. I think I need to buy more buttermilk…
Buttermilk Ice Cream (6 servings)
- 3 cups low-fat buttermilk
- 6 tbsp. cup sugar
- 6 tbsp. light corn syrup
- Combine the buttermilk, sugar, and corn syrup in a medium bowl and stir until the sugar dissolves. Pour into ice cream maker and let mix for 30 minutes.
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