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Roasted Strawberry & Buttermilk Ice Cream

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

Ingredients

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

Directions

  1. Roast the Strawberries: Preheat oven to 375 degrees F.
  2. Combine the strawberries with the sugar in an 8-inch square baking dish. Roast for 8 minutes, or until barely soft. Let cool slightly.
  3. 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.
  4. 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.
  5. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water; set aside.
  6. 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.
  7. 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.
  8. 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.

Recipe Notes

Nutritional values are based on the whole recipes

Nutrition Facts
Roasted Strawberry & Buttermilk Ice Cream
Amount Per Serving
Calories 2606 Calories from Fat 1305
% Daily Value*
Fat 145g223%
Saturated Fat 87g544%
Cholesterol 514mg171%
Sodium 846mg37%
Potassium 1637mg47%
Carbohydrates 318g106%
Fiber 9g38%
Sugar 281g312%
Protein 26g52%
Vitamin A 5900IU118%
Vitamin C 297.4mg360%
Calcium 809mg81%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.