Roasted Strawberry Buttermilk Ice Cream

 

As you know, I love the rich flavours of chocolate, caramel and peanut butter. However, in an effort to capture the flavours of the seasons, I am going to make more fruit based desserts as we come into Spring and Summer. Almost no other dessert screams warm weather like ice cream, so I paired it with strawberries to take advantage of their freshness, abundance and price. Pureeing the berries is essential to keep the ice cream creamy. My batch was a little icy, which I attribute to not freezing my bowl for long enough before churning (I was a little overexcited), but the flavour is great.

 

 

 

Roasted strawberry and buttermilk ice cream (adapted from Jeni's Splendid Ice Creams At Home)

 

1 punnet (250g) strawberries, hulled and sliced 1cm thick

1 cup sugar

3 tbsp lemon juice

1 1/2 cups milk

2 tbsp cornflour

55g cream cheese, softened

1/8 tsp salt

1 1/4 cups cream

2 tbsp glucose syrup

1/4 cup buttermilk

 

1. Preheat oven to 190°C.
2. Combine strawberries and 1/3 cup sugar in a 20cm square glass or ceramic baking dish. Roast for 8 minutes or until just soft. Puree the berries and lemon juice together.
3. Mix cornflour and 2 tbsp milk together.
4. In a large bowl, whisk together cream cheese and salt.
5. Combine remaining milk, cream, glucose syrup and remaining 2/3 cup sugar in a large saucepan. Bring to boil over medium-high heat and boil for 4 minutes. Remove from heat and whisk in cornflour mixture. Bring to boil over medium-high heat and cook for 1 minute or until thickened.
6. Gradually whisk hot milk mixture into cream cheese until smooth. Add 1/2 cup strawberry puree and the buttermilk and combine well. Refrigerate mixture until chilled.
7. Churn the mixture in an ice cream machine according to the manufacturer's instructions. For KitchenAid, pour into a pre-frozen ice cream bowl while mixing on the first speed. After 20-30 minutes, or when mixture resembles soft serve, transfer ice cream into a freezer safe container. Freeze for 4 hours until firm.