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Raspberry Buttermilk Ice Cream

1-cup fresh raspberries, or frozen, drained of syrup
1-cup buttermilk
3/4-cup simple syrup (see below)
1-large ripe banana, sliced

In a food processor, puree raspberries, buttermilk, simple syrup and banana until smooth
Transfer to a bowl
Cover and refrigerate until completely cold or overnight
Stir fruit mixture and transfer to ice cream maker
Freeze according to maker's instructions

Simple Syrup
2-cups granulated sugar
2-cups water

In a medium saucepan over medium-low heat, bring sugar and water to a simmer
Cook, stirring for 1 minute or until sugar is completely dissolved
Simmer without stirring for 2 minutes more
Transfer to an airtight container and refrigerate until cold