by Bill Whitney

Created on: June 26, 2010

As a Type II Diabetic and also a lover of good ice cream, I am always looking for a recipe for a low calorie and low carbohydrate dessert that I can enjoy.  I especially enjoy a dish of refreshing ice cream in this summer time of the year.  When I found this recipe in a new Diabetic cookbook my daughter got me, I knew this was going to be the basis for many enjoyable dishes of cool refreshment.  Thanks to "Cooking and Baking for Diabetics" by Dr. Hans Hauner and Friedrich Bohlmann I have found a recipe that has served as the base of many refreshing treats that I can enjoy. I have modified it a bit to suit my needs and I have found that I can use several different fruits.  I have used Key Limes, Lemons, Oranges, Tangerines, raspberries, blackberries, boysenberries, blueberries, peachs, apricots and mangos.  I use Splenda instead of confectioners sugar.

This makes a really refreshing trea on a hot summer afternoon or evening no matter what fruit you use in this recipe..  We really have enjoyed it alot.  It  is easy to make. Give it a try.

BUTTERMILK-LIME ICE CREAM

2 cups buttermilk

2/3 cup sour cream

Juice of 2 1/2 limes

2 tsp lemon extract

2 tbsp confectioners sugar

1 tsp liquid sweetener

Thin slices of lime

Mint Sprigs

Whisk together buttermilk, sour cream, lime juice, lemon extract, confectioners sugar, and the liquid sweetener.

Place the mixture in an ice cream maker and churn freeze or place it in a metal or plastic bowl in the freezer for 3-4 hours.  Stir it every hour to keep it smooth.  Transfer to a freezer safe bowl (Tupperware works well) and place in the freezer.  Before serving, chill the dishes.

Scoop the ice cream into the chilled dishes and garnish with lime slices and mint sprigs if desired.  At our house the garnish is usually a waste of time.  Every body wants to dig in to heck with te garnish.  I usually make a double or triple batch and that doesn't last long  with seven of us.

When I use pureed fruit, I use a cup and a half but you can use more or less depending on how you like it.  Garnish can be slices of the different fruit or some of the kind of berries.  With Key Limes, I use the juice of six limes.

We love it and are waiting for a batch of tangerine to freeze now.

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