Jeni's Splendid Roasted Strawberry and Buttermilk Ice Cream
Indulge in the luscious, tangy-sweet flavors of Jeni's Splendid Roasted Strawberry and Buttermilk Ice Cream, a gourmet treat that's as vibrant as it is velvety. This recipe features roasted strawberries, caramelized to perfection in the oven with a sprinkle of sugar, adding a deep, jammy intensity to every bite. Balanced with creamy buttermilk and a hint of fresh lemon juice, this homemade ice cream boasts a rich, tart profile that perfectly complements its silky texture. Made using cream cheese and a unique cornstarch-thickened base, this method ensures a smooth and scoopable finish without the need for eggs. Whether served in a cone, atop a crisp waffle, or simply in a bowl, this delightful dessert is a celebration of fresh, seasonal strawberries combined with a luxurious touch of creaminess. Perfect for summer gatherings or as an anytime indulgence, this is a must-try recipe for artisan ice cream enthusiasts.
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Ingredients
- 1 pound Fresh strawberries
- 2.25 cups Granulated sugar
- 2 tablespoons Fresh lemon juice
- 2 cups Whole milk
- 1.25 cups Heavy cream
- 2 tablespoons Light corn syrup
- 1 tablespoon Cornstarch
- 3 tablespoons Cream cheese
- 0.75 cup Buttermilk
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Wash and hull the strawberries, then cut them in half. Spread the strawberries on a baking sheet lined with parchment paper or a silicone mat.
Step 3
Sprinkle 1/2 cup sugar over the strawberries and roast them in the preheated oven for 25–30 minutes, stirring once halfway through, until the strawberries are soft and syrupy. Remove from the oven and let them cool slightly.
Step 4
Transfer the roasted strawberries and their juices into a blender or food processor. Add the lemon juice and puree until smooth. Set aside.
Step 5
In a medium bowl, mix the cornstarch with 2 tablespoons of the milk to create a slurry. Set aside.
Step 6
In a separate medium bowl, whisk the cream cheese until smooth and set aside.
Step 7
In a medium saucepan, combine the remaining milk, cream, 1 2/3 cups sugar, corn syrup, and salt. Bring the mixture to a rolling boil over medium-high heat and boil for 4 minutes.
Step 8
Remove the saucepan from the heat and gradually whisk in the cornstarch slurry. Return the mixture to the heat and bring it to a boil again, stirring until it thickens slightly (about 1 minute).
Step 9
Gradually whisk the hot milk mixture into the bowl with the cream cheese until smooth. Stir in the buttermilk and the strawberry puree until fully incorporated.
Step 10
Chill the ice cream base in the refrigerator for at least 4 hours or overnight, until it is cold.
Step 11
Pour the chilled ice cream base into an ice cream maker and churn following the manufacturer’s instructions (typically about 20–25 minutes).
Step 12
Transfer the churned ice cream to an airtight container, press a sheet of parchment paper directly onto the surface, and freeze for at least 4 hours, or until firm.
Step 13
Scoop and serve your creamy Roasted Strawberry and Buttermilk Ice Cream. Enjoy!
Nutrition Facts
| Serving size | (1997.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3574.9 |
| Total Fat 138.6g | 0% |
| Saturated Fat 81.7g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 424.1mg | 0% |
| Sodium 1220.2mg | 0% |
| Total Carbohydrate 556.3g | 0% |
| Dietary Fiber 9.1g | 0% |
| Total Sugars 535.1g | |
| Protein 27.7g | 0% |
| Vitamin D 309.9IU | 0% |
| Calcium 924.9mg | 0% |
| Iron 2.0mg | 0% |
| Potassium 1726.1mg | 0% |
Source of Calories