Strawberry Ice Cream
2 c. buttermilk
1/2 c. strawberry jam or any jam
(raspberry, cherry or pineapple)
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.
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