Roasted Strawberry-Buttermilk Ice Cream

Roasted Strawberry-Buttermilk Ice Cream There are three things that we all know to be true about summer.

1) Ice cream becomes everyone’s best friend.

2) Back sweat is a completely normal thing that you shouldn’t be ashamed of.

3) No one ever wants to turn on their oven.

I’m going to ask you to break that third rule and make this Roasted Strawberry-Buttermilk Ice Cream. This particular ice cream is a magical treat that helps you make it through the summer heat #RhymingIsFun. There are two things that make this ice cream special, first of which is the sweet summer strawberries. When strawberries are in season, roasting them only makes them even sweeter. Second is the buttermilk. Adding just a bit of buttermilk to the ice cream custard changes the texture just slightly, and also adds a slightly tangy flavor. This is the perfect summer ice cream and could work with any sweet summer fruit. Try peaches, nectarines, plums, or cherries.

Roasted Strawberry-Buttermilk Ice Cream
 
Prep time
Cook time
Total time
 
Creamy buttermilk-based ice cream with sweet roasted summer strawberries.
Author:
Yield: Serves 6
Ingredients
  • 1 cup chopped fresh strawberries
  • ¾ cup + 2 tablespoons sugar
  • 1¾ cups heavy cream
  • ¼ cup buttermilk
  • 1 cup whole milk
  • ⅛ teaspoon kosher salt
  • 5 egg yolks
  • 1 teaspoon pure vanilla extract
Directions
  1. Preheat the oven to 375°F. Toss the strawberries with 2 tablespoons of sugar and arrange on a small rimmed baking sheet. Roast for about 8 minutes, until the strawberries begin to soften. Transfer the berries to the bowl of a food processor and blend until smooth. Transfer to a small bowl and chill in the refrigerator.
  2. Pour the heavy cream and buttermilk into a large bowl and place over an ice bath. Place a fine mesh sieve over the bowl.
  3. Combine the milk, remaining ¾ cup of sugar, and salt in a medium saucepan over medium-high heat. Bring the mixture to a gentle simmer. Meanwhile, whisk the egg yolks in a large bowl. Slowly add the warm milk mixture to the egg yolks, whisking until well combined. Transfer the mixture back to the saucepan and cook over medium-low heat for 5 to 10 minutes, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Strain the custard through the sieve and into the heavy cream. Stir for about 5 minutes, until the mixture is cool. Stir in two-thirds of the reserved strawberry sauce and the vanilla extract. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.
  4. Pour the custard into an ice cream maker and process according to the manufacturers’ instructions. Layer the ice cream in an airtight container, alternating the ice cream with the remaining strawberry sauce. Freeze for about 3 hours, until firm.

 

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