FRONT BURNER

Leftover buttermilk makes creamy treat

— I don’t buy fresh buttermilk very often. I’ve found the powder works quite well in most baked goods, and Inever have to worry about it spoiling before I use the whole container.

But occasionally I get in a cheesemaking mood, and on those days only fresh will do. Unfortunately, my recent cravingfor homemade ricotta meant I had to buy way more buttermilk than I needed. The half-gallon carton was the only size available. My plan was to make the cheese, then use the remaining buttermilk in pancakes, muffins and salad dressing. But even after all of those endeavors, I still had plenty of buttermilk.

The leftover buttermilk was the inspiration for thisweek’s recipe.

I don’t think it can technically be called ice cream - it does not contain creamor even halfand-half- but it tastes sublime.

And when an allergy attack left me with a terribly sore throat for several days, it provided cool and soothing relief.

It is a simple mixture of blackberry puree, sugar, lemon and buttermilk.

Churned until thick and creamy, the mixture has a texture similar to ice cream, but the distinctive tang of buttermilk.

The refreshing dessert would make a great finish for a Memorial Day cookout.

Blackberry Buttermilk ‘Ice Cream’

2 cups fresh blackberries 1 cup granulated sugar 1/4 cup water Juice and zest of 1 lemon2 cups buttermilk 1 tablespoon corn syrup Pinch salt

In a small saucepan, bring blackberries, sugar and water to a boil, mashing berries as they heat. Boil 1 minute. Remove from heat and strain through a fine-mesh sieve, pressing mixture with the back of a spoon to extract as much liquid aspossible. Discard solids.

Combine blackberry puree with remaining ingredients and mix well. Cover and refrigerate until well chilled, 4 hours to overnight.

Transfer mixture to an ice cream maker and freeze according to manufacture’s instructions.

Makes about 1 quart.

Food, Pages 37 on 05/23/2012

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