Roasted Strawberry Buttermilk Ice Cream Recipes
The best strawberry ice cream I’ve ever tasted–balanced perfectly with tart buttermilk and so smooth, thanks to the roasting and puréeing.
- 1 pint fresh strawberries (, hulled and sliced)
- 1 ⁄2 cup sugar
- 3 tablespoons lemon juice
- 1 1 ⁄2 cups whole milk
- 2 tablespoons cornstarch
- 2 ounces cream cheese (, softened)
- 1 ⁄8 teaspoon fine sea salt
- 1 1 ⁄4 cups heavy cream
- 2 ⁄3 cup sugar
- 2 tablespoons light corn syrup
- 1 ⁄4 cup buttermilk
- Preheat oven to 375 degrees F. Combine strawberries with sugar in an 8″ square glass or ceramic baking dish, stirring gently to mix well. Roast for 8 minutes, or until just soft. Let cool slightly. Puree in a food processor with lemon juice. Measure 1 cup of the pureed berries; refrigerate the rest of the puree for another use.
- Mix about 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.
- Combine the remaining milk, cream, sugar and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heat-proof spatula, until slightly thickened, about 1 minute. Remove from heat.
- Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the buttermilk and reserved strawberry puree 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 mixture into the frozen canister of electric ice cream freezer and run according to directions of ice cream maker. Pack the finished 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. Makes about 1 quart.
Rated : 5 from 4 votes
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