Directions:
- Puree the raspberries, juice and sugar in a food processor until smooth. Pour through a mesh strainer into a bowl and discard the raspberry seeds. Stir in the buttermilk, cream and a pinch of salt, then cover and refrigerate until cold, about 1 hour.
- Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, at least 2 hours. Serve sprinkled with pepper.
- Photograph by Con Poulos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 369.25 Kcal (1546 kJ) | ||
| Calories from fat | 66.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.38g | 11% | |
|---|---|---|---|
| Cholesterol | 20.38mg | 7% | |
| Sodium | 105.75mg | 4% | |
| Potassium | 442.26mg | 9% | |
| Total Carbs | 77.46g | 26% | |
| Sugars | 65.14g | 261% | |
| Dietary Fiber | 12.92g | 52% | |
| Protein | 4.75g | 10% | |
| Vitamin C | 57.5mg | 96% | |
| Iron | 1.8mg | 10% | |
| Calcium | 156.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 102.95 Kcal (431 kJ) | ||
| Calories from fat | 18.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.06g | 11% | |
|---|---|---|---|
| Cholesterol | 5.68mg | 7% | |
| Sodium | 29.48mg | 4% | |
| Potassium | 123.31mg | 9% | |
| Total Carbs | 21.6g | 26% | |
| Sugars | 18.16g | 261% | |
| Dietary Fiber | 3.6g | 52% | |
| Protein | 1.32g | 10% | |
| Vitamin C | 16mg | 96% | |
| Iron | 0.5mg | 10% | |
| Calcium | 43.7mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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