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Buttermilk / 11.14.15 / by Bill Smith

Persimmon-Buttermilk Sherbet

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Persimmon-Buttermilk Sherbet
Photo by Anna Roth

Yields
1 generous quart

from Chef Bill Smith of Crook’s Corner, Chapel Hill, North Carolina

Ingredients

2 cups buttermilk

1 cup sugar

2 cups persimmon purée

1 teaspoon vanilla

Pinch salt

Directions

I have used this formula with every kind of fruit you can name, including canned pineapple. It was given to me by my friend Donna Florio of Birmingham, Alabama, and it seems to always work.
  1. Stir buttermilk and sugar together to dissolve sugar a bit, then fold in remaining ingredients.
  2. Churn in ice cream maker according to the manufacturer’s instructions. If you have time, let it set up in freezer for 2–3 hours before serving.

 

Print Recipe

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