Roasted Strawberry And Buttermilk Ice Cream


Today is Sunday, and today I feel encouraged. It seems like we've turned a quiet, invisible corner in this strangest of times. A corner back toward common places and things and I'm here for it. We went for a walk on the beach (I feel endlessly lucky to live so close to big ocean energy) and joined many others walking at a socially-safe distance and soaking up the sun. We even saw dolphins, and surfers, and sailboats, and it made me realize that life will go back to normal, and we're making it. I'm really thankful. We're making it, and spring was still beautiful, and perhaps a summer of freedom awaits us.

To that effect, I've got a recipe for strawberry buttermilk ice cream to share! When I worked at the restaurant we often made a buttermilk ice cream which I loved for its light, almost cheesecake-like tang. When strawberries ripened and started to show up around town I knew it was time to make my annual batch of strawberry ice cream. But what if I combined strawberry ice cream with buttermilk ice cream and then put a ripple of homemade strawberry jam through the center? Thought became action, and here we are with the best strawberry ice cream I think I've ever made. I recommend making this recipe across the span of several days to allow adequate chilling time, but if necessary it can be made in one day. The first day I roasted and pureed the strawberries, made the base and the ripple, and chilled both. The second day I churned it and put it in the freezer to set. The third day it was ready to eat! If you are making it all within on day, you might want to eat it soft-serve style straight out of the churn rather than freezing it to a scoop-able consistency, but that's totally up to you. Regardless, I hope you enjoy this lovely, refreshing, strawberry cheesecake-inspired ice cream! And I really hope the weather is beautiful where you live, and that you'll stay out in the sunshine, soaking up all the goodness that is early May.


Strawberry Buttermilk Ice Cream
makes 2 quarts

strawberry puree
16 oz. strawberries
1/3 c. sugar
3 Tbs. lemon juice

base
4 cups heavy cream
8 eggs
1 1/3 c. sugar
1 1/3 c. buttermilk
vanilla bean paste

ripple
8 oz. strawberries
1 oz. lemon juice
6 oz. sugar (3/4 c. plus 2 tablespoons)
1/4 tsp. salt
1/2 tsp. almond extract
  1. For the strawberry puree, toss together strawberries and sugar, then roast at 375 degrees F. for 8 minutes. Toss with lemon juice, then puree and strain.
  2. Combine base ingredients in a medium saucepan and immersion blend till smooth. Heat gently on a stove to 180 degrees F. for at least fifteen seconds to pasteurize eggs. Stir in strained strawberry puree, then cool base in the fridge until fully chilled before churning according to ice cream maker's instructions.
  3. For the strawberry ripple, combine all ingredients except almond extract in a small saucepan. Bring to a rolling boil and simmer 3-4 minutes till juicy and tender. Mash up strawberries a little bit, and simmer a couple minutes longer till thickened and jammy. Set aside to cool, and store in a jar till you're ready to swirl into the chilled base.
  4. On Day 2 (or after several hours of chilling) pour ice cream base into your ice cream churn (if you have a small churn you might have to do this in two batches) and churn till the soft-serve stage. Layer with strawberry "jam" which you'll swirl into the ice cream, and serve immediately or (the way I prefer) store in a freezer-safe container until firm, 3-4 hours or overnight.

1 comment

  1. Yum, I'll have to try this when our stawberries come in, if we have enough. We also have a strawberry, pretzel, and basil icecream, we make (not something I thought I'd ever like, but I like it sometimes), I think it might be a buttermilk one, not sure.

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