Part of Food Buzz 24, 24, 24: Cooking with Kids and the Farmer’s Market
Well, it’s cherry season, and ice cream definitely benefits from fresh berries. I decided to use buttermilk to give it a super creamy texture – when you put it between two ginger cookies – it’s a great summer treat.
1 cup buttermilk
1 cup heavy whipping cream
2 cups whole milk
1-1/2 cup white sugar
1/2 cups brown sugar
1 tablespoon fresh lemon juice
2 cups fresh cherries, pitted and rough chopped
In a large bowl mix together the buttermilk, heavy whipping cream, milk, sugars and lemon juice. Pour into prepped ice cream maker according to directions.
Mid-way through, add the fresh cherries. Your ice cream base will turn a very pretty pink.
When it is ready, pour into a freezer safe container and freeze until firm. Sandwich between two cookies. SO GOOD.