Fast Berry Ice Cream
with Cinnamon and Buttermilk
|Saturated Fat Acids||0.1 g|
|Sugar added||10 g|
|Bread exchange unit||1.5|
Place berries in a deep container and let thaw for about 5 minutes. Squeeze lemon.
Stir together the buttermilk, cinnamon, honey and 1-2 tablespoons lemon juice.
Add the spiced buttermilk to the berries and puree with an immersion blender until smooth. Freeze until firm, about 10 minutes. Use an ice-cream scoop to form mixture into balls. Rinse the lemon balm, shake dry and pluck leaves. Serve the ice cream sprinkled with lemon balm.