6 C. raspberries 1/4 C. 100% grape or apple juice 1 C. superfine sugar 1-1/2 C. buttermilk 1/4 C. heavy cream salt and freshly cracked pepper
1. 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. 2. Transfer the mixture to an ice cream maker and freeze according to the manufacturers instructions. Transfer to an airtight container and freeze until firm, at least 2 hours. Serve sprinkled with pepper.
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