Roasted Strawberry & Buttermilk Ice Cream

by Jessica

No one ever tells you how long it takes to make ice cream.

The roasting.

The swirling.

The freezing. Seventeen hours. Seventeen!

But oh man, is that good.

Roasted Strawberry & Buttermilk Ice Cream (from Jeni’s Splendid Ice Creams)

1 pt strawberries

1/2 c sugar

3 T lemon juice

1 1/2 c whole milk

2 T corn starch

2 oz cream cheese

1/8 t salt

1 1/4 c heavy cream

2/3 c sugar

2 T corn syrup

1/4 c buttermilk

  1. Roast sliced berries with 1/2 c sugar at 375º for 8-10 mins, until softened. Let cool and purée with lemon juice.
  2. Mix 2 T milk with the corn starch; mix to create a slurry.
  3. Heat the rest of the milk, cream, sugar and corn syrup in saucepan. Boil for 4 mins, remove from heat and mix in the cornstarch slurry. Boil again for 1 minute, remove from heat.
  4. Place cream cheese & salt into large bowl. Whisk the heated milk mixture into cream cheese until smooth. Add buttermilk & 1/2 c strawberry purée.
  5. Pour into ziploc bag & cool in ice bath for 30 mins.
  6. Churn in ice cream maker, and freeze for 4 hours. Serve topped with extra strawberry purée.
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