Roasted Strawberry Buttermilk Ice Cream
Ingredients
The strawberries
-
1
pint
fresh strawberries
-
½
cup
sugar
-
3
tablespoons
lemon juice
The ice cream base
-
1 ½
cups
whole milk
-
2
tablespoons
cornstarch
-
2
ounces
cream cheese
-
⅛
teaspoon
fine sea salt
-
1 ¼
cups
heavy cream
-
⅔
cup
sugar
-
2
tablespoons
light corn syrup
-
¼
cup
buttermilk
Instructions
- Preheat the oven to 375°F.
- Combine strawberries with sugar in a baking dish and roast for 8 minutes until soft.
- Let the strawberries cool slightly and then puree with lemon juice.
- Measure 1 cup of the puree and refrigerate the rest.
- Mix 2 tablespoons of milk with cornstarch to create a slurry.
- Whisk cream cheese and salt in a bowl until smooth.
- In a saucepan, combine remaining milk, cream, sugar, and corn syrup, and bring to a boil for 4 minutes.
- Remove from heat and gradually whisk in the cornstarch slurry, then return to boil until thickened.
- Whisk the hot mixture into the cream cheese until smooth, then add buttermilk and reserved strawberry puree.
- Pour the mixture into a Ziploc bag and submerge in an ice bath for about 30 minutes.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Pack the ice cream into a storage container and freeze for at least 4 hours.
Nutrition Facts (estimated)
Servings
6
Calories
825
Total fat
37g
Total carbohydrates
123g
Total protein
7g
Sodium
532mg
Cholesterol
132mg
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