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:

¼ cup buttermilk

2 tablespoons light corn syrup

2 ounces (4 tablespoons) cream cheese, at room temperature

1¼ cups heavy cream

3 tablespoons lemon juice

1 pint (16 ounces) strawberries, hulled and sliced ½-inch thick

2 tablespoons cornstarch or tapioca starch

1½ cups whole milk

Equipment:

oven

baking pan

food processor

measuring cup

sieve

bowl

whisk

sauce pan

spatula

frying pan

ice cream machine

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:

Quickview
909k Calories
13g Protein
72g Total Fat
58g Carbs
17% Health Score
Limit These
Calories
909k
45%

Fat
72g
112%

  Saturated Fat
43g
274%

Carbohydrates
58g
19%

  Sugar
40g
45%

Cholesterol
257mg
86%

Sodium
275mg
12%

Get Enough Of These
Protein
13g
26%

Vitamin C
142mg
173%

Vitamin A
2950IU
59%

Manganese
0.89mg
45%

Calcium
406mg
41%

Vitamin B2
0.61mg
36%

Phosphorus
359mg
36%

Vitamin D
3µg
27%

Potassium
805mg
23%

Vitamin B12
1µg
22%

Folate
78µg
20%

Fiber
4g
18%

Vitamin E
2mg
17%

Vitamin B5
1mg
17%

Magnesium
65mg
16%

Selenium
10µg
15%

Vitamin B1
0.21mg
14%

Vitamin B6
0.24mg
12%

Zinc
1mg
11%

Vitamin K
11µg
11%

Copper
0.18mg
9%

Iron
1mg
7%

Vitamin B3
1mg
6%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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