Ny Times Ice Cream Flavors

1. 1

   FRUIT

2. 2

   STRAWBERRY OR RASPBERRY

3. 3

   Make the base without milk. In a blender, puree 1 pound berries, 3 tablespoons sugar, 1/2 teaspoon lemon juice or balsamic vinegar and a pinch of salt. Taste; add more sugar and/or lemon or vinegar if necessary. Puree should be on the sweet side, with some underlying tartness. Stir into base before chilling. Strain before churning if using raspberries.

4. 4

   PEACH OR APRICOT

5. 5

   Pit and dice 3 pounds peaches or apricots (no need to peel them). In a saucepan over medium heat, gently simmer fruit with 1/2 cup sugar until fruit is tender, about 10 minutes. Puree in a food processor or blender. Make the base without milk. Stir 1/2 cup buttermilk and the fruit puree into warm, strained base. Add a few drops of almond extract if desired. Chill.

6. 6

   CHERRY

7. 7

   In a saucepan over medium heat, simmer 6 cups pitted cherries (from 2 pounds) with 1/3 cup sugar until cherries are very soft, about 10 minutes. Puree in a food processor or blender. Make the base without milk. Stir 1/2 cup buttermilk and the cherry puree into warm, strained base. Add a few drops of kirsch if desired. Chill.

8. 8

   BANANA

9. 9

   In a blender, puree 4 very ripe medium bananas, 2 tablespoons sugar, 1 teaspoon lemon juice and a pinch of salt until smooth. Make the base without milk. Stir 1/2 cup buttermilk and the fruit puree into warm, strained base. Add a few drops of vanilla extract if desired. Chill.

No additional tips available.