Roasted Strawberry & Buttermilk Ice Cream
This delightful recipe combines the sweetness of roasted strawberries with the creamy richness of homemade ice cream. The roasted strawberries add a depth of flavor to the fruity puree that is swirled into a luscious, velvety ice cream base. Each spoonful is a burst of fresh, tangy strawberry goodness enveloped in a smooth and creamy texture, making it a perfect treat for any sunny day.
— Constant Cookbook
Ingredients
- :
- 1 pint (16 ounces) strawberries, hulled and sliced ½-inch thick
- ⅓ cup granulated sugar
- 3 tablespoons lemon juice
- :
- 1½ cups whole milk
- 2 tablespoons cornstarch or tapioca starch
- 2 ounces (4 tablespoons) cream cheese, at room temperature
- ⅛ teaspoon fine sea salt
- 1¼ cups heavy cream
- ⅔ cup granulated sugar
- 2 tablespoons light corn syrup
- ¼ cup buttermilk
Instructions
- Roast the Strawberries: Preheat oven to 375 degrees F.
- Combine the strawberries with the sugar in an 8-inch square baking dish. Roast for 8 minutes, or until barely soft. Let cool slightly.
- Place the strawberries in a food processor, along with the lemon juice. Puree until smooth. Place a fine-mesh sieve over a large measuring cup and strain the strawberry puree. Set aside ½ cup for the recipe; refrigerate the remaining for another use.
- Make the Ice Cream Base: Mix 2 tablespoons of the whole milk with the cornstarch in a small bowl to make a smooth slurry; set aside.
- Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water; set aside.
- Combine the remaining whole milk, the cream, sugar and corn syrup in a 4-quart saucepan 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. Return the pan to medium-high heat and bring to a boil. Cook, stirring constantly with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.
- Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the reserved ½-cup strawberry puree and the buttermilk and whisk to thoroughly combine. Pour the mixture into a 1-gallon resealable freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice if necessary, until cold, about 30 minutes.
- Churn the Ice Cream: Churn the ice cream in your ice cream maker according to the manufacturer's directions. Place in an airtight container and freeze for at least 4 hours before serving.
Prep Time
PT30M
Yield
1 quart
Nutrition
- Calories: 2606 kcal
- Carbohydrate Content: 318 g
- Protein Content: 26 g
- Fat Content: 145 g
- Saturated Fat Content: 87 g
- Cholesterol Content: 514 mg
- Sodium Content: 846 mg
- Fiber Content: 9 g
- Sugar Content: 281 g
- Serving Size: 1 serving
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