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Roasted Strawberry & Buttermilk Ice Cream

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Strawberries are roasted and pureed, then churned with buttermilk and more milk, cream and sugar.
Course Dessert
Cuisine American
Prep Time 30 mins
Cook Time 10 mins
Cooling time 30 mins
Total Time 40 mins
Servings 1 quart
Calories 2606
Author Michelle


For the Roasted Strawberries:

  • 1 pint strawberries, hulled and sliced ½-inch thick (16 ounces)
  • cup granulated sugar
  • 3 tablespoons lemon juice

For the Ice Cream Base:

  • cups whole milk
  • 2 tablespoons cornstarch or tapioca starch
  • 4 tablespoons cream cheese, at room temperature (2 ounces)
  • teaspoon fine sea salt
  • cups heavy cream
  • cup granulated sugar
  • 2 tablespoons light corn syrup
  • ¼ cup buttermilk


  • 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.


Nutritional values are based on the whole recipes


Calories: 2606kcal | Carbohydrates: 318g | Protein: 26g | Fat: 145g | Saturated Fat: 87g | Cholesterol: 514mg | Sodium: 846mg | Potassium: 1637mg | Fiber: 9g | Sugar: 281g | Vitamin A: 5900IU | Vitamin C: 297.4mg | Calcium: 809mg | Iron: 2.2mg