2 cups fresh or frozen blueberries
1 cup granulated sugar
2 cups buttermilk
1 teaspoon vanilla extract
Garnishes: fresh blueberries, lemon rind strips
Process blueberries in a food processor or blender until smooth, stopping to scrape down sides.
Press blueberry puree through a fine wire-mesh strainer into a large bowl, discarding solids.
Add sugar, buttermilk and vanilla extract to bowl, and stir until well blended.
Pour blueberry mixture into freezer container of a 4-quart ice cream maker, and freeze according to manufacturer's instructions.
Garnish each serving, if desired.
Makes about 4 cups.
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