Roasted Strawberry & Buttermilk Ice Cream

You can never have too many side dish recipes, so give Roasted Strawberry & Buttermilk Ice Cream a try. This recipe makes 2 servings with 909 calories, 13g of protein, and 73g of fat each. For $3.8 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. It is perfect for Mother's Day. A mixture of lemon juice, tapioca starch, strawberries, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. This recipe from Brown Eyed Baker has 418 fans. From preparation to the plate, this recipe takes approximately 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is amazing. Users who liked this recipe also liked Roasted Strawberry Buttermilk Ice Cream, Roasted Strawberry Buttermilk Ice Cream, and Strawberry Buttermilk Ice Cream.

Servings: 2

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Roast the Strawberries: Preheat oven to 375 degrees F. 2. Combine the strawberries with the sugar in an 8-inch square baking dish. Roast for 8 minutes, or until barely soft. Let cool slightly.3. Place the strawberries in a food processor, along with the lemon juice. Puree until smooth. Place a fine-mesh sieve over a large measuring cup and strain the strawberry puree. Set aside ½ cup for the recipe; refrigerate the remaining for another use. 4. Make the Ice Cream Base: Mix 2 tablespoons of the whole milk with the cornstarch in a small bowl to make a smooth slurry; set aside.5. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water; set aside.6. Combine the remaining whole milk, the cream, sugar and corn syrup in a 4-quart saucepan and bring to a rolling boil over medium-high heat. Boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Return the pan to medium-high heat and bring to a boil. Cook, stirring constantly with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.7. Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the reserved ½-cup strawberry puree and the buttermilk and whisk to thoroughly combine. Pour the mixture into a 1-gallon resealable freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice if necessary, until cold, about 30 minutes.8. Churn the Ice Cream: Churn the ice cream in your ice cream maker according to the manufacturer's directions. Place in an airtight container and freeze for at least 4 hours before serving.

 

Step by step:

1. Roast the Strawberries: Preheat oven to 375 degrees F.

2. Combine the strawberries with the sugar in an 8-inch square baking dish. Roast for 8 minutes, or until barely soft.

3. Let cool slightly.

4. Place the strawberries in a food processor, along with the lemon juice. Puree until smooth.

5. Place a fine-mesh sieve over a large measuring cup and strain the strawberry puree. Set aside ½ cup for the recipe; refrigerate the remaining for another use.

Make the Ice Cream Base

1. Mix 2 tablespoons of the whole milk with the cornstarch in a small bowl to make a smooth slurry; set aside.

2. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water; set aside.

3. Combine the remaining whole milk, the cream, sugar and corn syrup in a 4-quart saucepan and bring to a rolling boil over medium-high heat. Boil for 4 minutes.

4. Remove from the heat and gradually whisk in the cornstarch slurry. Return the pan to medium-high heat and bring to a boil. Cook, stirring constantly with a rubber spatula, until slightly thickened, about 1 minute.

5. Remove from the heat.

6. Gradually whisk the hot milk mixture into the cream cheese until smooth.

7. Add the reserved ½-cup strawberry puree and the buttermilk and whisk to thoroughly combine.

8. Pour the mixture into a 1-gallon resealable freezer bag and submerge the sealed bag in the ice bath.

9. Let stand, adding more ice if necessary, until cold, about 30 minutes.

10. Churn the Ice Cream: Churn the ice cream in your ice cream maker according to the manufacturer's directions.

11. Place in an airtight container and freeze for at least 4 hours before serving.

Nutrition Information:

covered percent of daily need