Jeni's Splendid Roasted Strawberry And Buttermilk Ice Cream

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 1 pint strawberry
• 1/2 cup sugar
• 3 tablespoons lemon juice
• 1 1/2 cups whole milk
• 2 tablespoons cornstarch
• 2 ounces cream cheese, softened
• 1/8 teaspoon fine sea salt
• 1 1/4 cups heavy cream
• 2/3 cup sugar
• 2 tablespoons light corn syrup
• 1/4 cup buttermilk

Recipe

• 1 preheat oven to 375 degrees f. hull strawberries and slice. combine strawberries with sugar in an 8" square glass or ceramic baking dish, stirring gently to mix well. roast for 8 minutes, or until just soft. let cool slightly. puree in a food processor with lemon juice. measure 1/2 cup of the pureed berries; refrigerate the rest of the puree for another use.
• 2 mix about 2 tbls of the milk with the cornstarch in a small bowl to make a smooth slurry. whisk the cream cheese and salt in a medium bowl until smooth. fill a large bowl with ice and water.
• 3 combine the remaining milk, cream, sugar and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. remove from the heat and gradually whisk in the cornstarch slurry. bring the mixture back to a boil over medium-high heat and cook, stirring with a heat-proof spatula, until slightly thickened, about 1 minute. remove from heat.
• 4 gradually whisk the hot milk mixture in to the cream cheese until smooth.add the buttermilk and reserved strawberry puree and blend well. pour the mixture into a 1-gallon ziploc freezer bag and submerge the sealed bag in the ice bath. let stand, adding more ice as necessary, until cold, about 30 minutes.
• 5 pour the ice cream mixture into the frozen canister of electric ice cream freezer and run according to directions of ice cream maker. pack the finished ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. freeze in the coldest part of your freezer until firm, at least 4 hours. makes about 1 quart.
• 6 serve with refrigerated strawberry puree poured over the top.