Orange-Buttermilk Ice Cream

This recipe sounds wonderful!!  2 cups buttermilk  1/3 cup confectioners sugar 1 TB Triple Sec liqueur  Combine the buttermilk and sugar and beat with an electric mixer until the sugar has dissolved and the mixture is frothy. Beat in the liqueur. Chill for 1 hour in the freezer. Process in an ice cream maker according to the manufacturers instructions. YIELD: 4 servings
         This recipe is similar to Pennsylvania Dutch buttermilk ice cream.   RUM-RAISIN  SAUCE goes well with this ice cream.            RUM-RAISIN SAUCE    1/4 cup seedless raisins 1/4 cup water 1 TB light corn syrup  1/4 cup light rum  1 tsp cornstarch dissolved in 2 tsps water    Combine the raisins and the water in a small saucepan. Bring to a boil over medium heat. Lower the heat and simmer for about 20 minutes, uncovered, until the raisins are plump and soft. Whisk in the corn syrup and bring back to a simmer, which should take about 1 minute. Whisk in the rum and the cornstarch mixture. Continue to cook, whisking constantly, for about 1 minute more, until the sauce is clear and thick. Do not allow it to come to a boil. Serve warm. YIELD: 2/3 cup   (Source from both.recipes-:The 99% Fat-Free Cookbook)  The ice cream recipe also goes good with assorted berries.