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Cherry Ice Cream

2 cups buttermilk*
1/2 cup cherry jam

Stir buttermilk into jam. Pour into refrigerator tray; freeze. Firm. Cut up frozen mixture and place in chilled bowl. Whip until fluffy with electric mixer. Return to tray, cover and freeze firm (or freeze in ice cream freezer according to manufacturer's directions). Spoon into sherbet dishes. Garnish with fresh strawberries and mint leaves if desired. Makes about a quart. .

* * Powdered buttermilk does not have to be mixed separately. I just add the powder with my flour and the water with the my other liquids and let it mix in the batter.
Nancy Rogers