Roasted Strawberry & Buttermilk Ice Cream
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4
12 reviews
Good
Roasted Strawberry & Buttermilk Ice Cream
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Strawberries are roasted and pureed, then churned with buttermilk and more milk, cream and sugar.
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Ingredients
For the Roasted Strawberries:
- 1 pint strawberry 16 ounces, hulled and sliced ½-inch thick
- ⅓ cup granulated sugar
- 3 tablespoons lemon juice
For the Ice Cream Base:
- 1½ cups milk whole
- 2 tablespoons cornstarch or tapioca starch
- 4 tablespoons cream cheese 2 ounces, at room temperature
- ⅛ teaspoon salt fine sea salt
- 1¼ cups heavy cream
- ⅔ cup granulated sugar
- 2 tablespoons light corn syrup
- ¼ cup buttermilk
Instructions
- Roast the Strawberries: Preheat oven to 375 degrees F.
- Combine the strawberries with the sugar in an 8-inch square baking dish. Roast for 8 minutes, or until barely soft. Let cool slightly.
- Place the strawberries in a food processor, along with the lemon juice. Puree until smooth. Place a fine-mesh sieve over a large measuring cup and strain the strawberry puree. Set aside ½ cup for the recipe; refrigerate the remaining for another use.
- Make the Ice Cream Base: Mix 2 tablespoons of the whole milk with the cornstarch in a small bowl to make a smooth slurry; set aside.
- Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water; set aside.
- Combine the remaining whole milk, the cream, sugar and corn syrup in a 4-quart saucepan and bring to a rolling boil over medium-high heat. Boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Return the pan to medium-high heat and bring to a boil. Cook, stirring constantly with a rubber 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 ½-cup strawberry puree and the buttermilk and whisk to thoroughly combine. Pour the mixture into a 1-gallon resealable freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice if necessary, until cold, about 30 minutes.
- Churn the Ice Cream: Churn the ice cream in your ice cream maker according to the manufacturer's directions. Place in an airtight container and freeze for at least 4 hours before serving.
Notes
- Nutritional values are based on the whole recipes
Nutrition Information
Show Details
Calories
2606kcal
(130%)
Carbohydrates
318g
(106%)
Protein
26g
(52%)
Fat
145g
(223%)
Saturated Fat
87g
(435%)
Cholesterol
514mg
(171%)
Sodium
846mg
(35%)
Potassium
1637mg
(35%)
Fiber
9g
(36%)
Sugar
281g
(562%)
Vitamin A
5900IU
(118%)
Vitamin C
297.4mg
(330%)
Calcium
809mg
(81%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 1quart
Amount Per Serving
Calories 2606 kcal
% Daily Value*
| Calories | 2606kcal | 130% |
| Carbohydrates | 318g | 106% |
| Protein | 26g | 52% |
| Fat | 145g | 223% |
| Saturated Fat | 87g | 435% |
| Cholesterol | 514mg | 171% |
| Sodium | 846mg | 35% |
| Potassium | 1637mg | 35% |
| Fiber | 9g | 36% |
| Sugar | 281g | 562% |
| Vitamin A | 5900IU | 118% |
| Vitamin C | 297.4mg | 330% |
| Calcium | 809mg | 81% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
12 reviews
Good
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