Roasted Strawberry & Buttermilk Ice Cream
- 1 Pint strawberries, hulled and sliced 1/2 inch thick
- 2 Tbsp light corn syrup
- 0.67 cup sugar
- 1.25 cup heavy cream
- 0.125 tsp fine sea salt
- 2 Ounce cream cheese, softened
- 2 Tbsp cornstarch
- 1.5 cup whole milk
- 3 Tbsp fresh lemon juice
- 0.33 cup sugar
- 0.25 cup buttermilk
- For the strawberries: Preheat the oven to 375°F. Combine the strawberries with the sugar in an 8-inch square glass or ceramic baking dish, stirring gently to mix well. Roast for 8 minutes, or until just soft. Let cool slightly.
- Puree the berries in a food processor with the lemon juice. Measure 1/2 cup of the pureed berries; refrigerate the rest of the puree for another use.
- For the ice cream base: 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, the 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 to a boil over medium-high heat and cook, stirring with a heatproof 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 1/2 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 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.
Recipe from Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer/Artisan Books, 2011.