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Roasted Strawberry Stracciatella Ice Cream

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Ingredients

  • 1 pint strawberry, hulled and sliced 1/2 inch thick
  • 1/3 cup sugar
  • 3 tablespoons fresh lemon juice
  • For the ice cream base
  • 1 1/2 cups whole milk
  • 2 tablespoons cornstarch
  • 2 ounces (4 tablespoons) 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
  • 5 oz good quality chocolate (do not use chocolate chips)

Details

Preparation

Step 1

Preheat oven to 375 degrees F. Combine the strawberries and sugar in an 8 inch 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 the lemon juice. Measure 1/2 cup of the pureed berries and refrigerate the rest of the puree for another use.
Mix about 2 tablespoons 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.
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.
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.
Pour the ice cream mixture into the frozen canister of electric ice cream freezer and run according to directions of ice cream maker. While the ice cream is freezing, prepare the chocolate by melting it over a double boiler. Transfer the melted chocolate to a container with a spout, such as a liquid measuring cup, or a squeeze bottle. When the ice cream is nearly finished churning, add the chocolate, drizzling it in as thin a stream as possible.
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.

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