Tuesday, July 16, 2013

Strawberry Buttermilk Ice Cream

There are some really great things about getting older. You get a new sense of freedom and responsibility, you become more comfortable with yourself (which I think is a good thing, anyways...) and if you really want to- you can eat ice cream for breakfast, lunch, and dinner... which at this point, I am going to have to seriously start considering because our freezer is about to explode.
With this heat wave in LA I have pretty much deemed my oven out of order! It's hot outside.... and when you live in a charming 1940's building- it's even hotter inside, making our oven, stove, and even using hot water completely unacceptable. The good news? This ice cream is also no cook. That's right. So stay full and stay cool...

1 pint strawberries, washed, hulled and halved
1 2/3 cups heavy cream
3/4 cup sugar
1/3 cup buttermilk
1 teaspoon vanilla bean paste or pure vanilla extract
Pinch of salt 

Combine everything in the bowl of a food processor and process until smooth with just a few small chunks of berries in the mix. Scrape into your ice cream maker and freeze according to the manufacturer’s instructions. Serve right away, soft-serve style, or transfer to a quart-sized container, cover tightly, and freeze until firm.

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