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Thursday, March 29, 2012

Homemade Ice Cream

Roasted Strawberry and Buttermilk Ice Cream
A bright and pure strawberry ice cream.  Buttermilk draws out the true flavor of fresh strawberries.
The cream cheese gives it an unexpected layer.

1 pint strawberries, hulled and sliced 1/2" thick
1/3 cup sugar
3 tablespoons lemon juice

1 1/2 cups whole milk
2 tablespoons cornstarch
2 ounces cream cheese, softened
1/8 teaspoon sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1/4 cup buttermilk

For the strawberries:
Preheat the oven to 375 degrees.  Combine the strawberries with the sugar in an 8-inch square glass or ceramic baking dish, stirring gently to to mix well.  It is necessary to fill the pan with strawberries so they don't dry out or scorch.  Roast for 12 minutes.  Let cool slightly.

Puree the berries in a food processor or hand blender with the lemon juice.  
Measure 1/2 cup of the pureed berries refrigerate the rest of the puree for another use.  
I mixed in another 1/2 cup after ice-cream was frozen.

For the ice cream base:
Mix 2 tablespoons of the  milk with the cornstarch in a small bowl to make a smooth slurry.  Whisk the cream cheese and salt in a medium bowl until smooth. 

Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes.  Remove from the heat and gradually whisk in the cornstarch slurry.  Bring the mixture to a boil over medium-high heat and cook, stirring until slightly thickened, about 1 minute.  

Gradually whisk the hot milk mixture into the cream cheese until smooth.  Add the 1/2 cup strawberry puree and the buttermilk and blend well.  Place in container and chill until cold about 1 hour.

Pour the ice cream base into the frozen canister of ice cream maker and spin until thick and creamy.  Fold in another 1/2 cup strawberry puree as shown below.