Strawberry Buttermilk Ice Cream (Food Processor)
Submitted by psycnrs1 on May 17, 2009 at 6:54 am

2 12-ounce baskets strawberries, hulled, halved
1/2 cup sugar
1 cup low-fat buttermilk

Puree strawberries and sugar in processor. Add buttermilk and process until smooth.

Pour into 8x8x2-inch glass dish. Place in freezer. Freeze mixture until firm, about 3 hours.

Transfer mixture to processor and process until smooth. Spoon mixture into plastic container. Cover tightly and freeze until firm, about 3 hours

Ice cream can be prepared 2 days ahead. Keep frozen. Let ice soften at room temperature about 5 minutes before serving.