Strawberry and buttermilk ice cream

I have made several other variations of strawberry ice cream and sorbet (see the ice cream section on this blog) , but I like to keep experimenting with variations of the same ingredients for a couple of reasons. The same base ingredient, strawberries, can taste very different when made into an ice cream, or sorbet, or even a salad, this allows the chef to taste the nuances of the fruit when presented differently. You pair the dishes very differently, for example, decadent ice cream after a lighter dinner or a light, flavorful sorbet after a heavy or spicy meal. And finally, as a chef, I do not feel my skills and palate are improving unless I always try something new.

No matter the reason, I am so glad I tried this recipe. The fresh strawberries are brought alive by the soft, beautifully creamy yoghurt. You will be glad you removed the strawberry seeds; nothing can distract your palate from enjoying the sublime combination of flavours. I do love ice cream, but I will admit this recipe dazzled me.

One of the problems with having too many cookbooks is that there are not enough days in a year or people or reasons to cook from them all the time. I generally trend toward 275 recipes a year, see my blog. It took me some time to arrive at this recipe, which I have been eyeing for some time. Like all her other cookbooks, this recipe and cookbook is outstanding. All her cookbooks bring an incredible diversity of flavours and cuisines to my table. Go out and buy all her cookbooks, I cannot recommend them enough!

For more delicious recipes from this cookbook,k click here.

1 lb strawberries, hulled and roughly chopped

3/4 cup sugar (superfine, if you have it on hand)

1 teaspoon vanilla essence: I love the Sprig brand

1 1/4 cups buttermilk or yogurt

1/2 cup sour cream

Pinch of salt

Mix the hulled strawberries, sugar, and vanilla in a bowl and allow them to sit to macerate for 30 minutes. The strawberries will soften and give out some juices.

Add the strawberry mix (keeping a few tablespoons for garnish if desired) to a small blender and purée to a smooth liquid. Work the purée through a fine-mesh sieve to remove the seeds.

Mix in with the buttermilk, sour cream and salt till well combined.

Churn in an ice cream maker according to the manufacturer's instructions. Alternatively, you can freeze it, mixing the ice cream with a fork every hour until set.

Serve garnished with fresh strawberries if desired.