Using about 1 lb of pineberries, remove the tops and blend until liquefied
Strain the puree to remove all the seeds
Measure out 300 grams or 1 1/2 cups of puree, and add to 100 grams or 1/2 cup buttermilk.
Add 1/2 tsp citric acid and mix to combine. Refrigerate for a few hours.
Make the base by combining 300 grams (1 1/2 cups) milk, 100 grams (1/2 cup) cream, 150 grams (3/4 cup) sugar, 100 grams (1/2 cup) corn or glucose syrup in a medium saucepan.
Heat on the stovetop until it begins to boil, then turn the heat down to simmer for a couple minutes.
Pour base into a bowl over an ice bath to cool down quickly. Once its cooled down a bit and is slightly warm to the touch, add the xanthan gum, and puree/ buttermilk mixture. Refrigerate for a few hours or overnight.
Churn and enjoy as a soft serve consistency or freeze for 4-6 hours for a more scoop-able consistency.