It has been hot, hot, hot, especially for San Francisco natives like my daughter who don’t really understand the concept of sweating. “Mummy, my back is leaking.” Try keeping a straight face through that one.
We put our ice-cream maker to good use this past weekend and made light, airy and very seasonal strawberry buttermilk ice-cream from the [No Recipes] blog. This ice-cream is ideal in so many ways – a large part of our family is vegetarian and doesn’t eat eggs, so I can make this when they visit. Not adding eggs makes this quick and easy and incredibly light. We ate most of this ice-cream right away and it was more soft yogurt-like than ice-cream-like with the addition of low-fat buttermilk vs. heavy cream. I can’t wait to make this with other seasonal fruits as the rest of the summer progresses. Peach, cherry…apricot….mango!!
You know you have a super-duper hit on your hands when your chocoholic kid who eats no flavor of ice-cream other than chocolate, scarfs the ice-cream down and proceeds to run in circles around the house singing the made-up “yum, yum, yum…strawberry ice-cream” song.
Strawberry Buttermilk Ice Cream
2 cups low-fat buttermilk
1/2 cup sweetened condensed milk
1 tbsp sugar
1/2 cup strawberries mashed or pureed
Whisk all the ingredients together and chill in the fridge for 30 minutes. (Next time I make this will be for a party and I will prepare the mixture and leave it in the fridge till I am ready to churn and serve the ice-cream)
Transfer it into an ice cream maker following the manufacturers directions.
Serve it soft right away or put it in the freezer for 10-15 minutes to set up a little bit more.