Blueberry Buttermilk Ice Cream

While many ice cream fans prefer the rich egg flavor of a frozen custard, I’m more partial to the slightly sweetened tartness of buttermilk, which pairs so well with freshly picked blueberries.

2 pints blueberries*
1½ cups sugar
2 T lime juice
¼ tsp salt
3½ cups heavy cream
¾ cup buttermilk

Puree 2 1/2 cups of the blueberries with the sugar in your food processor or blender. Combine fruit puree with the rest of the ingredients. Freeze according to your ice cream maker’s instructions. When almost set, add the remaining berries and process for another 5 minutes or so.

*Pick your own at Rouster’s in Milford, Ohio and at Alpine Berry Farm in Batesville, Indiana.

Source: http://www.ediblecommunities.com/ohiovalley/recipes/blueberry-buttermilk.htm