Roasted Strawberry Buttermilk Ice Cream

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Roasted Strawberry Buttermilk Ice Cream might be a recipe you should try. For $1.29 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 305 calories, 4g of protein, and 24g of fat. This recipe serves 6. This recipe from Foodess requires buttermilk, corn starch, heavy cream, and cream cheese. 229 people were glad they tried this recipe. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes approximately 20 minutes. Overall, this recipe earns a good spoonacular score of 46%. Try Roasted Strawberry & Buttermilk Ice Cream, Roasted Strawberry Buttermilk Ice Cream, and Strawberry Buttermilk Ice Cream for similar recipes.

Servings: 6

Preparation duration: 20 minutes

 

Ingredients:

¼ cup buttermilk

2 tbsp corn starch

2 tbsp corn syrup

4 tbsp softened cream cheese

1¼ cup heavy cream

3 tbsp lemon juice

1 pint strawberries, hulled and sliced ½ inch thick

1½ cups whole milk

Equipment:

food processor

baking pan

blender

oven

whisk

bowl

sauce pan

ice cream machine

Cooking instruction summary:

Combine the strawberries and sugar in an 8" square baking dish and roast in a preheated 375 degree oven until softened, about 8 minutes. Puree berries in a blender or food processor with the lemon juice.Mix 2 tbsp of the milk with the corn starch in a small bowl until dissolved. Set aside.In a medium bowl, whisk cream cheese and salt until smooth. Set aside.Fill a large bowl with ice water. Set aside.Combine the remaining milk, cream, sugar, and corn syrup in a large saucepan. Bring to a boil over medium-high heat and boil for 4 minutes. Remove from heat and slowly whisk in cornstarch mixture. Return to medium high heat and cook, stirring, until slightly thickened, about 1 minute. Remove from heat.Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the strawberry puree and buttermilk and blend well. Pour mixture into a 1-gallon freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as it melts, until completely chilled, about 30 minutes.Pour the ice cream base into the frozen ice cream maker canister and process until thick and creamy. Pack into a storage container and freeze until firm, at least 4 hours. Remove from freezer 10 minutes before serving to soften slightly.

 

Step by step:


1. Combine the strawberries and sugar in an 8" square baking dish and roast in a preheated 375 degree oven until softened, about 8 minutes. Puree berries in a blender or food processor with the lemon juice.

2. Mix 2 tbsp of the milk with the corn starch in a small bowl until dissolved. Set aside.In a medium bowl, whisk cream cheese and salt until smooth. Set aside.Fill a large bowl with ice water. Set aside.

3. Combine the remaining milk, cream, sugar, and corn syrup in a large saucepan. Bring to a boil over medium-high heat and boil for 4 minutes.

4. Remove from heat and slowly whisk in cornstarch mixture. Return to medium high heat and cook, stirring, until slightly thickened, about 1 minute.

5. Remove from heat.Gradually whisk the hot milk mixture into the cream cheese until smooth.

6. Add the strawberry puree and buttermilk and blend well.

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

8. Let stand, adding more ice as it melts, until completely chilled, about 30 minutes.

9. Pour the ice cream base into the frozen ice cream maker canister and process until thick and creamy. Pack into a storage container and freeze until firm, at least 4 hours.

10. Remove from freezer 10 minutes before serving to soften slightly.


Nutrition Information:

Quickview
305k Calories
4g Protein
24g Total Fat
19g Carbs
4% Health Score
Limit These
Calories
305k
15%

Fat
24g
37%

  Saturated Fat
14g
91%

Carbohydrates
19g
7%

  Sugar
13g
15%

Cholesterol
85mg
29%

Sodium
92mg
4%

Get Enough Of These
Protein
4g
9%

Vitamin C
49mg
60%

Vitamin A
983IU
20%

Manganese
0.31mg
16%

Calcium
136mg
14%

Vitamin B2
0.21mg
12%

Phosphorus
120mg
12%

Vitamin D
1µg
9%

Potassium
273mg
8%

Vitamin B12
0.43µg
7%

Folate
27µg
7%

Fiber
1g
7%

Vitamin E
0.84mg
6%

Magnesium
22mg
6%

Vitamin B5
0.56mg
6%

Selenium
3µg
5%

Vitamin B1
0.07mg
5%

Vitamin B6
0.08mg
4%

Zinc
0.58mg
4%

Vitamin K
3µg
4%

Copper
0.06mg
3%

Iron
0.41mg
2%

Vitamin B3
0.41mg
2%

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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