Blueberry-Buttermilk Sherbet

You could call these his and hers ice cream flavors: Chocolate Chip Cookie Dough for my boyfriend – we run the same number of miles per week, but my metabolism cannot handle nearly as many decadent desserts as his – and Blueberry-Buttermilk Sherbet for me (though I did, of course, steal some bites of cookie dough ice cream and Mr. Penpen thought the sherbet was the best of the healthier concoctions to come out of our ice cream maker); the sherbet has the pure fruit taste of a good sorbet, but the buttermilk makes it a bit more substantial and slightly creamy; overall, an excellent summer dessert – you won’t even miss the heavy cream.





Blueberry-Buttermilk Sherbet, adapted from Blackberry-Buttermilk Sherbet from page 129 of Pure Dessert by Alice Medrich, printable recipe HERE

3 cups fresh blueberries, rinsed and drained
1 cup sugar
2 ¾ cups buttermilk

Pulse the berries and sugar in a food processor until they are pureed, but a few small chunks remain (alternatively, mash together by hand). Transfer blueberry mixture to medium bowl and stir in buttermilk. Chill the mixture in the refrigerator (the original recipe does not specify for how long; I left mine in for several hours, but an hour would probably be fine). For an extra-cold start, put the mixture in the freezer, stirring once or twice to prevent freezing (I did not do this). Freeze the mixture in your ice cream maker, according to the manufacturer’s instructions. Serve soft or transfer to an airtight container and freeze until hard enough to scoop. Best served within several days (I have been testing the boundaries on this, since the recipe makes a lot).