Roasted Strawberry Ice Cream

By tulawdog

Ingredients

• Roasted strawberries
• 1 pint strawberries, hulled and sliced
• 1/3 cup of sugar
• 3 tbsps fresh lemon juice
• Ice cream base
• 2 tbsps milk
• 2 tbsps cornstarch
• 1 1/2 cup whole milk
• 1 1/2 cup heavy cream (the original recipe calls for 1/4 cup of buttermilk)
• 2/3 cup of sugar
• 2 tbsps light corn syrup
• 2 oz cream cheese, softened (optional)
• A pinch of sea salt (optional)

Preparation

Step 1

. For the roasted strawberries, combine the strawberries with sugar and bake at 375˚F for 8 minutes or until just soft. Let it cool slightly.
2. Puree the roasted strawberries in a food processor with lemon juice and measure 1 cup of the puree.
3. Combine 2 tbsps of milk with 2 tbsps with cornstarch to make a smooth slurry.
4. Whisk the cream cheese and salt in a mixing bowl until smooth. (I skipped this step for my second batch)
5. In a saucepan, combine the milk, cream, sugar, and corn syrup and bring to a boil over medium-high heat for exactly 4 minutes.
6. Remove from heat and whisk in the cornstarch slurry. Bring the mixture to a boil over medium heat and stir with a spatula until the mixture slightly coats the spatula. Remove from heat.
7. Gradually whisk the hot milk mixture into the cream cheese until smooth. (I skipped this step for my second batch)
8. Add the roasted strawberry puree and blend well.
9. Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in an ice bath until cold, about 30 minutes.
10. Pour the ice cream into the frozen canister of your ice cream machine and follow the manufacturer’s instructions.
11. Spin until thick and creamy about 25-30 minutes.
12. Pack the 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.