I have to confess I’m not usually a huge fan of strawberry ice cream, or fruity flavors in general for that matter (pass the mint chocolate chip and coffee please!), but this roasted strawberry ice cream was pretty fantastic. The flavor of the strawberries really shines and gives the ice cream a wonderful freshness! The addition of the buttermilk makes it just ever so slightly tangy too, it’s such a great combination of flavors.
By Tracey
Roasted Strawberry Buttermilk Ice Cream
adapted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer
(Note: If you’re using the recipe for roasted strawberries I link below, you’ll need about 2/3 of the recipe to yield 1/2 cup of puree. You may want to use a little lemon juice to help puree the berries and achieve a smooth consistency.)
Ingredients:
- 1 1/2 cups whole milk, divided
- 2 tablespoons cornstarch
- 2 oz (4 tablespoons) cream cheese, at room temperature
- 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
- 1/2 cup roasted strawberry puree
Directions:
In a small bowl, whisk together 2 tablespoons of the whole milk with the cornstarch to make a slurry. In a large heatproof bowl, whisk together the cream cheese and salt.
Add the remaining milk, the heavy cream, sugar, and corn syrup to a medium saucepan. Set over medium to medium-high heat and bring to a rolling boil, stirring occasionally. Boil for 4 minutes, then remove the pan from the heat and drizzle in the cornstarch slurry, whisking constantly to incorporate. Set the pan back over medium to medium-high heat and return to a boil, cooking for about 1 minute, or until the mixture has thickened slightly.
Slowly add the milk mixture to the bowl with the cream cheese, whisking constantly until fully incorporated and smooth. Mix in the buttermilk and the strawberry puree. If desired, strain the mixture through a fine-mesh strainer into another heatproof bowl (I wanted to remove as many of the strawberry seeds as possible). Cover the bowl with plastic wrap and chill in the refrigerator for a few hours (or overnight, which is what I did).
Freeze in your ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and store in your freezer.
