Categories: frozen dessert

Ingredients

• 1 lb. strawberries, coarsely chopped
• 1 1/4 cups half-and -half
• 3/4 cup low-fat buttermilk
• 1/3 cup sugar
• 2 Tbsp. mild honey
• 2 tsp. balsamic vinegar
• 1/4 tsp. xanthan gun powder, if desired *

Directions

1. Puree strawberries in food processor or blender until smooth. Strain through fine strainer into large bowl, pressing with rubber spatula to extract all of the pulp (there should be 2 cups.) Whisk in all remaining ingredients until blended and smooth. Refrigerate 30 minutes or overnight until chilled. (The mixture should be about 35 to 40 degrees before placing in ice cream maker)
2. Freeze in ice cream maker according to manufacturer’s directions. Serve immediately or freeze in covered container for up to 2 hours. (ice cream can be stored in freeze for up to 1 week but it will become very hard. To soften before serving, cut into chunks and pulse in food processor until smooth and creamy.

3. Peach-Buttermilk Ice Cream: Substitute 1 lb. (3 medium) peaches for strawberries, 1/3 cup packed light brown sugar for sugar and 2 Tbsp. lemon juice for balsamic vinegar. Add 1/8 tsp. almond extract.

4. Raspberry-Buttermilk Ice Cream: Substitute 1 lb. raspberries for strawberries and 1 Tbsp. Chambord (raspberry liqueur) or raspberry juice plus 1 Tbsp. lemon juice for balsamic vinegar.

5. Blackberry-Buttermilk Ice Cream: Substitute

6. 1 lb. blackberries for strawberries and 1 Tbsp. crème de cassis (blackcurrant liqueur) or blackcurrant juice plus 1 Tbsp. lemon juice for balsamic vinegar.

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