Buttermilk Strawberry Ice Cream
fresh or frozen (not thawed), 2 cups and divided
light cream (half&half)
Add 1 cup strawberries and sugar in a small bowl, gently toss until well mixed, and allow to sit, stirring a few times until the sugar dissolves, 10 to 12 minutes.
Place the strawberry and sugar mixture into a blender and blend until very smooth, or you can use food processor.
Meanwhile, stir together buttermilk, half-and-half, lemon juice, vanilla and salt in a medium bowl.
Press the strawberry mixture through a fine sieve into the bowl.
Stir well, cover and refrigerate for at least 3 hours or up to 1 day.
Then whisk the ice cream mixture again and pour into the canister of an ice cream maker.
Freeze according to manufacturer’s directions.
During the last 5 minutes of freezing, add the remaining 1 cup chopped berries.
Place the ice cream in the freezer until ready to serve.
Note: The ice cream may become too hard in the freezer, put it in the refrigerator and let soften for 20 to 30 minutes before serving.