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Buttermilk ice cream
adapted from the telegraph

1 1/2 cups whipping cream
1/4 cup confectioners sugar
1 1/2 cups buttermilk
1/4 cup honey
2 tbsp whisky

1
Lightly whip the cream with the confectioners sugar until it’s just thick and billowy.
2
Stir in the buttermilk, amoxicillin sinusitis, honey and whisky. (Adding the whisky will stop it setting rock hard so you will be able to scoop it straight from the freezer.)
3
Churn in an ice cream machine and freeze for at least 5 hours, up to overnight.

.....................................................................................................................

Berry Topping
2 cups fresh berries (preferably two different types, such as raspberries, currants, blueberries, strawberries, cherries)
1/4 cup sugar

1
Place the berries and sugar over low medium heat on the stovetop. Cook for about five minutes or until the fruit begins to break down and create a sauce.
2
Remove from heat and let cool. Refrigerate.