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:

Equipment:

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:

covered percent of daily need