Awhile back Pandave told me that it was about time that I posted another recipe. Well, truth be told, I haven't been in much of a cooking mood lately. It's been way too warm to think about putting anything in the oven. So I got to thinking, why not ice cream. I had some blackberries in my freezer that I wanted to use up before the next crop started coming on. And voila...what's not to like about this recipe? With only three ingredients it couldn't be easier. And trust me, this one tastes as good as it looks.
4 C of fresh or frozen blackberries (thawed)
2 C sugar
2 C buttermilk
In a food processor, combine the blackberries and sugar; process until smooth. Strain and discard seeds and pulp. (I strained through cheese cloth but couldn't bare to throw out the seeds and pulp, so I threw it all in my teapot, added hot water and had delicious blackberry tea.) Stir in buttermilk. If you have an ice cream maker, throw the mixture in and let the machine do its thing. If not, pour the puree into a 9X13 pan. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm.
If you like, just before serving, transfer to a food processor; cover and process for 2-5 minutes or until smooth. This step probably isn't necessary if you use an ice cream maker.