in Dessert Recipes

Raspberry buttermilk ice cream

updated

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Ingredients for 2 servings:

  • 250 g raspberries, fresh
  • 250 ml buttermilk
  • 175 ml sugar syrup
  • 1 large banana(s), ripe
  • possibly raspberries and grated lemon peel for garnish

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Place the raspberries, buttermilk, and simple syrup in a blender. Peel and slice the banana, add it to the blender, and blend until smooth. Empty the mixture into a bowl, cover, and refrigerate thoroughly (preferably overnight). The next day, transfer to an ice cream maker and churn according to the manufacturer’s instructions. Serve the ice cream with fresh raspberries and a little lemon zest, if desired. Note: For the simple syrup, bring equal parts water and sugar to a boil and stir until the sugar dissolves (simple syrup). You can make a larger batch; it will keep for months in bottles.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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