Strawberry extract enhances the flavor of this recipe, but it can be omitted.
Cooking Light JUNE 1998
Place first 6 ingredients in a food processor; process until smooth. Combine strawberry mixture and buttermilk in freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with orange rind strips, if desired.
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