This is how I did it. It was so easy to make, even if you don't have an ice cream maker you can fudge this & get decent results. Here are directions for both:
2C strawberry (or other) jam
1C cream or milk*
Stir the jam into about a cup of the buttermilk to dissolve the sugars & blend out the color. Stir in the rest of the buttermilk & cream.
*Note: Using cream will make your end result creamier. If you like, use milk, or all buttermilk for more tartness, so long as your "milk" adds up to 3C.
In a Machine:
Pour into your ice cream maker & freeze until nearly set. It should look very thick. Remove the paddle & quickly stir in any clumps of fruit to distribute them evenly into the ice cream. Immediately transfer to a quart-sized container & freeze to set.
I've used the carton from a quart of buttermilk, and it works great!
If you don't have an ice cream maker, try this method:
Combine the jam & milk(s) as above.
Pour into a shallow container & freeze until firm. (This could take a couple hours depending on your freezer.)
Working Quickly: Scrape into a bowl, & beat with a hand mixer (or a wooden spoon) until fluffy.
Spread back into the shallow container & refreeze until firm.
Add Basil for a Fresh, Unexpected Twist
I've also made this ice cream with basil to cut the sweetness & compliment the strawberries & buttermilk. I really liked this version. Two hours ahead, roughly tear up about 12 basil leaves & soak them in the cream. After steeping the cream for 2 hours in the fridge, strain out the leaves, squeezing them well. Combine the flavored cream with the buttermilk & jam, & prepare the ice cream by either method above.
Keep trying new things, and as always, feel free to drop me a line with questions or comments.