Jeni’s Roasted Strawberry and Buttermilk Ice Cream. “A bright and pure strawberry ice cream. Buttermilk draws out the true flavor of fresh strawberries”. Jeni Britton Bauer
I chose to strain the strawberry puree to remove the seeds. This is optional.
- 1 pint fresh strawberries (about 12 ounces)
- ½ cup granulated sugar
- 1 ½ cup whole milk
- 2 tablespoon corn starch
- 2 ounce cream cheese (at room temperature)
- 1/8 teaspoon fine sea salt
- 1 ¼ cup heavy cream
- 2/3 cup sugar
- 2 tablespoon light corn syrup
- ¼ cup buttermilk
Preheat oven to 375 degrees F. Hull strawberries and slice into ½- thick pieces. Combine strawberries with ½ cup granulated sugar in an 8″ square glass or ceramic baking dish, stirring gently to mix well. Roast for 8–10 minutes, or until just soft. Let cool slightly. Puree in a food processor with lemon juice. Measure ½ cup of the pureed berries; refrigerate the rest of the puree for another use.
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, cream, remaining 2/3 cup 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 back to a boil over medium-high heat and cook, stirring with a heat-proof spatula, until slightly thickened, about 1 minute. Remove from heat.
Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the buttermilk and reserved strawberry puree and blend well. Strain 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. Straining the mixture improves the texture, but is optional.
Pour the ice cream mixture into the frozen canister of electric ice cream freezer and run according to directions of ice cream maker. Pack the finished 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. Makes about 1 quart.
Serve with reserved refrigerated strawberry puree poured over the top (optional).