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Non-fat Strawberry Ice Cream

Sometimes those beautiful big strawberries you find on sale in the supermarket prove to be far from sweet!  If they’re too sour to eat with a little maple syrup or honey, consider cooking them with sugar for a prepared dessert.  Baking strawberries results in a large quantity of runny juice, so ice cream is the best solution.

Non-fat ice cream is really an oxymoron, and this recipe doesn’t contain cream or egg yolks.  The buttermilk is non-fat but highly nutritious and works well with fruit.  No one would guess just from tasting this recipe that it contained buttermilk because there’s a pleasant balance between sweetness and tartness that gives life to this ice buttermilk recipe!  If you love buttermilk to begin with, you can try replacing the evaporated milk with more buttermilk.

Strawberry Ice Cream with Buttermilk

1 lb fresh strawberries, hulled and sliced

1 cup water

2 cups sugar

2 tbls corn syrup

1 lime, juice of

½ cup evaporated skim milk

1 cup buttermilk

1 tbls vanilla extract

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In a medium saucepan, dissolve the sugar in the water and heat on the stove.  Add strawberries and bring to a boil, then cover and remove from heat.

After five minutes, stir in the corn syrup and lime juice and allow to cool.  Puré using a hand blender or stand blender.  Before refrigerating, stir in the milk, buttermilk, and vanilla.  Refrigerate for several hours or over night.

Process in an ice cream maker according to manufacturer’s instructions.  Freeze in an 8 or 10 cup air-tight container until desired firmness is reached—a shallow container works more quickly.
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