Roasted Strawberry & Buttermilk Ice Cream Recipe
Recipe adapted from Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer, Artisan Books
Roasted Strawberry & Buttermilk Ice Cream
Make Roasted Strawberry & Buttermilk Ice Cream from Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer.
Servings
1
quart
Ingredients
- Roasted Strawberries
- 1 pint strawberries, hulled and sliced ½-inch thick
- ⅓ cup sugar
- 3 tablespoons fresh lemon juice
- Ice Cream Base
- 1½ cups whole milk
- 2 tablespoons cornstarch
- 2 ounces (4 tablespoons) cream cheese, softened
- ⅛ teaspoon fine sea salt
- 1¼ cups heavy cream
- ⅔ cup sugar
- 2 tablespoons light corn syrup
- ¼ cup buttermilk
Directions
- Prepare the strawberries: Preheat the oven to 375°. Combine the strawberries with the sugar in an 8-inch-square glass or ceramic baking dish, stirring gently to mix. Roast for 8 minutes or until just soft and remove from the oven. Let cool slightly. Puree the berries and the lemon juice in a food processor. Measure ½ cup of the pureed berries; refrigerate the rest of the puree for another use.
- Make the ice cream: Mix 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
- In a 4-quart saucepan, combine the remaining milk, the cream, sugar, and corn syrup and bring to a rolling boil over medium-high heat; boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.
- Gradually add the hot-milk mixture to the cream cheese, whisking until smooth. Add the reserved ½ cup strawberry puree and the buttermilk and blend well. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
- Pour the ice cream base into the frozen canister of an ice cream maker and spin until thick and creamy. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.