Roasted Strawberry Buttermilk Ice Cream
Roasting concentrates the strawberries into an intense purée, swirled through a smooth, scoopable cream-cheese-and-cornstarch base with a tangy hit of buttermilk. No egg custard required.
Servings: 8 servings
Ingredients
For the roasted strawberries
- 1 pint strawberries hulled and sliced 1/2 inch thick
- ⅓ cup sugar
- 3 tbsp lemon juice
For the ice cream base
- 1 ½ cups whole milk divided
- 2 tbsp cornstarch
- 4 tbsp cream cheese softened
- ⅛ tsp sea salt
- 1 ¼ cups heavy cream
- ⅔ cup sugar
- 2 tbsp corn syrup
- ¼ cup buttermilk
Instructions
- Combine the strawberries and 1/3 cup sugar in an 8-inch square baking dish and roast in a preheated 375°F (190°C) oven until softened, about 8 minutes. Purée the berries in a blender or food processor with the lemon juice.
- Mix 2 tbsp of the milk with the cornstarch in a small bowl until dissolved. Set aside.
- In a medium bowl, whisk the cream cheese and salt until smooth. Set aside. Fill a large bowl with ice water and set aside.
- Combine the remaining milk, cream, 2/3 cup sugar, and corn syrup in a large saucepan. Bring to a boil over medium-high heat and boil for 4 minutes. Remove from heat and slowly whisk in the cornstarch mixture. Return to medium-high heat and cook, whisking, until slightly thickened, about 1 minute. Remove from heat.
- Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the strawberry purée and buttermilk and blend well. Pour into a 1-gallon freezer bag, seal, and submerge in the ice bath. Let stand, adding more ice as it melts, until completely chilled, about 30 minutes.
- Pour the base into a frozen ice cream maker canister and process until thick and creamy. Pack into a storage container and freeze until firm, at least 4 hours. Remove from the freezer 10 minutes before serving to soften slightly.
Notes
Why roast the berries: Roasting concentrates their flavour and drives off water, so the ice cream tastes intensely of strawberry without turning icy.
The base: Cream cheese and cornstarch (a Jeni's-style base) replace egg yolks for a dense, smooth, scoopable texture.
Plan ahead: The base needs about 30 minutes in an ice bath, then at least 4 hours in the freezer after churning.
Equipment: An ice cream maker canister is required for this recipe.
Nutrition
Calories: 320kcal | Carbohydrates: 38g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 75mg | Potassium: 180mg | Fiber: 1g | Sugar: 33g | Vitamin A: 600IU | Vitamin C: 11mg | Calcium: 45mg