I just picked two quarts of berries myself on Thursday, and I have a Cuisinart ice cream maker, so I definitely need to give this a try! However, lately I've been making a strawberry-buttermilk ice cream that is out of this world! The first time I made it, I used two cups of cream and one cup of (real!) buttermilk. For the latest batch, I used half cream and half buttermilk. It made the texture a little more like sherbet (which I rather liked), and it was a little tangier. Either way, GOOD STUFF during the height of strawberry season! Here's my recipe: Strawberry-Buttermilk Ice Cream 1 pint fresh strawberries, hulled 1 cup sugar juice of half a lemon 1 teaspoon vanilla pinch of salt (for that old-fashioned, hand-churned flavor!) 2 cups heavy cream 1 cup buttermilk Mash the berries into a pulp or liquefy them in the food processor. Strain to remove the bulk of the seeds. Mix in the sugar, lemon juice, vanilla, and salt. Stir until the sugar is dissolved. Then gently mix in the cream and buttermilk until uniformly pink. Pour into an ice cream maker, and freeze according to the machine's instructions. Transfer to another container and freeze until very firm (a few hours). Thanks, Gina - I'll definitely give this a try. Never thought of buttermilk, but I'll bet it'd be like frozen yogurt... YUM. PJH

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