
I debated over what to name this dessert. The recipe that inspired it was in a recent issue of Cooking Light and was called a sorbet, but I felt that the rich, smooth taste of the dessert did not really fit the sorbet name. To me, sorbet inspires an icier treat and not a creamy one, not to mention the fact that most sorbets contain no dairy products at all. Ice creams usually have cream in them, but I think that in this case we can make an exception because the dessert, Black Cherry Buttermilk Ice Cream, is delicious enough to satisfy any ice cream lover.











