I am a big fan of Jeni’s Splendid Ice Creams’s base which uses cream cheese instead of egg. I have yet to go wrong with it. So when I had a pint of strawberries from the farmers market sitting in my refrigerator for a week, I immediately knew what to do with them. It was time to test out Jeni’s Splendid Roasted Strawberry and Buttermilk Ice Cream. I made a few modifications based on what I had around the kitchen and my own personal taste but there is nothing wrong with the original. You can check out more about Jeni’s here.
I paired this with the lemonade ice cream from last week and my small select group of taste testers preferred the strawberry. They preferred the creaminess of this ice cream. I will say the strawberry really was the star in this recipe with just a subtle taste of buttermilk.
Roasted Strawberry and Buttermilk Ice Cream
- 1 pint of strawberries
- 1⁄2 cup sugar
- 3 tablespoons lemon juice
- 1 1⁄2 cups whole milk
- 2 tablespoons cornstarch
- 2 ounces cream cheese, softened
- 1 1⁄4 cups heavy cream
- 1⁄2 cup sugar
- 2 cups of light corn syrup
- 1⁄4 cup buttermilk
- 1 tbsp of vodka
- Preheat oven to 375 degrees F. Hull strawberries and slice. 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 3/4 cup of the pureed berries; refrigerate the rest of the puree for another use.
- Mix about 2 Tbls of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese in a medium bowl until smooth.
- Combine the remaining milk, cream, 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 slurry. Bring the mixture back to a boil until thicken. The mixture should have slight film on the back of the spoon. Remove from heat.
- Gradually whisk the hot milk mixture in to the cream cheese until smooth.Add the buttermilk and reserved strawberry puree and blend well.
- Store and chill in an airtight container for at least 3 hours.
- Pour the ice cream mixture into the frozen canister of electric ice cream freezer and run according to directions of ice cream maker and add in vodka
- Freeze in the coldest part of your freezer until firm, at least 4 hours in airtight container.
Sounds delicious!
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