Roasted Strawberry & Buttermilk Ice Cream

Happy Friday! We enjoyed this strawberry ice cream all by itself. It’s refreshing and sweet. The roasted strawberries truly accentuate the ice cream, and is the most important step in making this addicting ice cream. This recipe is easy enough to prepare and highlights the strawberries fruity factor and captures the juiciness of them, too.

Hurry up and make this strawberry ice cream before the season is over and for those special someone’s in your life!

Roasted Strawberry & Buttermilk Ice Cream

Adapted from Jeni’s Splendid Ice Creams At Home
Printable Recipe
1 pint strawberries, hulled and sliced 1/2 inch thick
1 cup sugar, divided
3 Tablespoons fresh lemon juice
1 1/2 cups whole milk, divided
2 Tablespoons cornstarch
2 ounces cream cheese, softened
1/8 teaspoon fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 Tablespoons light corn syrup
1/4 cup buttermilk


Preheat the oven to 375 degrees. Combine strawberries and 1/3 cup sugar in an 8-by-8-inch glass or ceramic baking dish, stirring gently to mix well. Roast for 8 minutes or until just soft. Let cool slightly.

Purée the berries with the lemon juice in a food processor or blender. Measure 1/2 cup of the puréed berries and set aside; refrigerate the rest for another use. (You’ll have more than enough for another batch of ice cream; the recipe makes this amount because the berries must fill the baking dish or they will dry out or scorch as they roast.)

Mix about 2 tablespoons milk with cornstarch in a bowl to make a smooth slurry. With a wooden spoon, stir together cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.

Combine the remaining milk, cream, the remaining 2/3 cup sugar and corn syrup in a 4-quart saucepan. Bring to a rolling boil over medium-high heat, then boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.

Return to medium-high heat; bring to a boil and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.

Gradually mix the hot milk mixture into the cream cheese until smooth. Add the reserved 1/2 cup strawberry purée and buttermilk; blend well.

Pour the mixture into a 1-gallon zip-closed freezer bag; submerge the sealed bag in the ice bath. Let stand, adding more ice if necessary, until cold, about 30 minutes.

Pour the mixture into the canister of an ice-cream machine and churn until thick and creamy. Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Pairs well with: Reduction of balsamic vinegar. Almond Cake. Roasted Pistachio Ice Cream. Rose water.

Yield: 1 Quart

Review: Absolutely sinful and a cup of delight.

Happy early Father’s Day!

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