Happy Friday + From the Kitchen: Roasted Strawberry Ice Cream
Happy happy day everyone! Today I’m bringing you the final installment of my Roasted Strawberry Mini Series and I think I’ve saved the best for last! I’ve been on an ice cream making binge for the last few weeks, I guess partly because Summer is almost here, but also because it’s the type of dessert that can be made infinite ways and I LOVE experimenting with food! It’s such a fun (and delicious) way to learn new things about yourself, for example, I never would have thought that saffron and coconut would be something that I’d enjoy in a frozen confection…but I did! Roasted strawberries in ice cream seemed like such a natural progression since strawberry ice cream has always been one of my favorites. But the introduction of buttermilk was quite a new experience for me, and one that made me wonder…”why have I never made buttermilk ice cream before!!” Once you taste it, it’s so obvious that buttermilk was born to be sweetened up and frozen. Combined with the roasted berries, this buttermilk ice cream takes on a strawberry cheesecake flavor that just melts in your mouth (literally!). Have a wonderful weekend! xoxo!
Roasted Strawberry Buttermilk Ice Cream (adapted from Joy the Baker)
Makes about 2 1/2 cups
For Roasted Strawberries
- 1 pint strawberries, sliced and hulled
- 1/2 cup sugar (for roasting strawberries)
- 2 cups cream, half and half or milk
- 1/2 cup buttermilk
- 1/2 cup sugar
- pinch of salt
- 1 teaspoon vanilla extract
- 3 Tablespoons cornstarch
- 1 pint roasted strawberries (from above, obvi)
Also measure out the remaining 1/2 cup of milk or cream. Stir the cornstarch into this 1/2 cup of milk, until smooth and no lumps remain.
The milk on the stove should be hot and steaming. The milk does not need to boil, it just needs to be steaming. With the milk over a medium low flame, stir in the milk and cornstarch mixture. Stir the milk constantly until you begin to feel it thicken.
Once the milk mixture is thick, remove from the heat and add vanilla extract and 1/2 cup of buttermilk. Stir to incorporate.
Strain the warm milk mixture into a mixing bowl, cover in plastic wrap and allow to cool in the refrigerator for 2 hours.
Once the mixture is cooled, remove from the refrigerator and stir in the roasted strawberries. Follow the instructions on your ice cream maker. Eat right away for a “soft serve” experience or put back in the freezer to harden a little bit longer…. be ready to enjoy the best tasting strawberry ice cream ever!!