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Roasted strawberry buttermilk ice cream

Roasted Strawberry-Buttermilk Ice Cream

I'd give up dinner if I could just have ice cream. I love it that much. I never do this. In fact, we rarely eat ice cream, but lately when we do indulge, we eat the real deal. And it's worth it. The fact that I have cut about 1/3 to 1/2 cup of sugar from the recipe? Even more of a reason to enjoy it. The trick to ice cream is to start making it the day before you want to eat it. The ice cream base is best when it's left to chill overnight and made the next day. When you're oohing and aahing over this ice cream, you'll forget all about the two-day process to make it and you'll start thinking about the next flavor of ice cream you want to make!

Course Dessert
Cuisine American
Servings 6
Author The Cowgirl Gourmet adapted the sweetness of this recipe from Jeni's Splendid Ice Creams at Home cookbook


Strawberry puree

  • 1 pint organic strawberries hulled and sliced in half
  • 3 tablespoons sugar
  • 1 tablespoon fresh lemon juice

Ice cream base

  • 1-2 tablespoons whole milk
  • 2 tablespoons cornstarch
  • 2 ounces cream cheese softened
  • 1 1/2 cup whole milk
  • 1 1/4 cups heavy cream
  • 1/2 cup sugar
  • 2 tablespoons light corn syrup
  • 1/2 cup pureed strawberries
  • 1/4 cup buttermilk I made my own by squeezing a little lemon in the milk and letting it curdle


For the strawberry puree:

  1. Preheat the oven to 375 degrees.

  2. In an 8-inch square glass pan, combine the strawberries and sugar well. Place in the oven for 8 minutes, or until softened. Let cool slightly.

  3. Place the berries and sugar concoction in a food processor and add lemon juice. Pulse until combined--you may want to leave it just a bit chunky for added texture and punch of berry. Measure 1/2 cup of pureed berries and set aside while refrigerating the remaining amount for other use.

For the ice cream base:

  1. In a small bowl, place 2 tablespoons of the cornstarch and 1-2 tablespoons of the milk and mix together so it becomes like a slurry. In another bowl, whisk the cream cheese and salt until smooth. Set both bowls aside.

  2. In a medium sauce pan over medium-high heat, add the milk, cream and corn syrup and bring to a boil and boil for 4 minutes.

  3. Remove it from the heat and gradually whisk in the cornstarch slurry. Place the pan back over the heat and let it come to a boil again stirring continuously so it thickens. This will take about 1 minute or so and then turn off the heat.

  4. Gradually whisk in the cream cheese until the mixture is smooth. Add the 1/2 cup pureed strawberries and the buttermilk and blend well.

    Roasted strawberry buttermilk ice cream
  5. To cool, you can pour in a big bowl and set in a bigger bowl of ice. Once it's slightly chill, you can place it in the fridge where it sits overnight, if not at least all day.

    Roasted strawberry buttermilk ice cream
  6. Pour the ice cream base into the frozen canister and spin until thick and creamy.

    Roasted strawberry buttermilk ice cream
  7. Spoon ice cream in to a quart-size container and place in the freezer for 2-4 hours.

    Roasted strawberry buttermilk ice cream
  8. Leave enough ice cream leftover in the machine so that you can taste, taste it again, close your eyes and taste it again--quality control is essential!