Sunday, April 8, 2012

Blueberry Shortbread Buttermilk Ice Cream

What to do to use up the last of some buttermilk…

Let’s make ice cream! Blueberries, buttermilk, crushed Lorna Doone shortbread cookies, plus a few more ingredients combined into my wonderful ice cream maker – and poof, I have a fun new ice cream flavor to try out.

  • 1 pound blueberries (if frozen, thaw)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  •  2 cups buttermilk
  • handful shortbread cookies (such as Lorna Doone, around 10), crushed
Puree blueberries with sugar, brown sugar, lemon juice, and vanilla. Transfer to a large bowl. Stir in the buttermilk.

Transfer to the container of an ice cream machine and process according to the manufacturer's directions. At about 10-15min, as the ice cream begins to firm up, sprinkle the crushed shortbread cookies and complete the ice cream for a few more minutes. Pack the ice cream into an airtight container, cover and freeze for at least 2 hours to allow the ice cream to harden before serving. 

1 comment:

  1. I wish I was there for this one! It looks SOOOO good!