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.

Ingredients:

• 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

Directions:

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.