Ny Times Ice Cream Flavors

FRUIT

STRAWBERRY OR RASPBERRY

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.

PEACH OR APRICOT

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.

CHERRY

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.

BANANA

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.