This is about as simple as it gets. Buttermilk, raspberries, and sugar. This is one of those times when it really pays to get the very best ingredients possible. For me, that meant a trip to the Green City Market to buy a quart of Blue Marble Family Farm’s Buttermilk, and a pint of organic raspberries.
Raspberry Buttermilk Ice Cream
It almost seems silly to put this down in recipe form, so I won’t. I put the pint of raspberries and a cup of sugar in a bowl and mashed them up with a fork. I added 3 cups of buttermilk and stirred it all together. I chilled the mixture in the fridge until it was cold and then processed it in my ice cream maker. It was delicious soft, straight from the ice cream machine, it was also delicious frozen. This ice cream probably won’t keep that well so I would try to use it up within a few days…although I doubt that will be problem.
***It seems like you could do this with other fruit like blackberries or even strawberries. Give it a try. The tang of buttermilk goes will with the sweetened fruit. It can be put together in a matter of minutes and make a very impressive ice cream. It would also be delicious served with some coconut shortbread cookies, which you’ll hear more about soon.