Raspberry-Mango Buttermilk Ice Cream

Ingredients for 1 servings:

• 150 g raspberries, fresh
• 1 mango(s), peeled, pitted, cut into cubes
• 185 ml syrup
• 250 ml buttermilk
• 430 g sugar, for the syrup
• 500 ml water, for the syrup

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

It’s best to make the syrup a day before making the ice cream. To do this, bring the sugar and water to a boil in a saucepan. Simmer for a minute or two and then remove from the heat. Allow to cool completely, then pour into a container and refrigerate until ready to use. This ice cream recipe only needs 185 ml. Any leftovers can be stored in the refrigerator until ready to use. To make the ice cream, put the raspberries and mango cubes in a tall mixing bowl and puree until finely with an immersion blender. Add the syrup and buttermilk and stir in. Now place a fine-mesh sieve over a bowl, add the fruit mixture and strain through. Transfer to a freezer container, cover, and refrigerate for at least 4 hours, or overnight. Then churn in an ice cream maker according to the manufacturer’s instructions until smooth.