Roasted Srawberry & Buttermilk Icecream

roasted_strawberry_icecweam.md

Roasted Strawberry & Buttermilk Ice Cream

Before starting this, place the Kitchenaid ice-cream maker bowl in the coldest part of your freezer for at least 24-hours.

Equipment

• KitchenAid Mixer
• KitchenAid Ice Cream Maker Attachment
• Food Processor
• 4+ Quart Saucepan
• 8" Square Glass or Ceramic Baking Dish
• Large Bowl (big enough for a 1-gallon bag + icewater)
• Mediume Bowl (big enough to hold all ingredients for mixing)
• Measuring Cups and Spoons
• Whisk

Ingredients

Makes about 1 quart of ice cream

Roasted Strawberries

1 Pint	Fresh Strawberries, Hulled and Sliced ~1/2" Thick
⅓ Cup	Sugar
3 TBSP	Lemon Juice

Ice Cream Base

2 Cups	Whole Milk
2 TBSP + 2 tsp	Cornstarch
2½ oz (4 TBSP)	Cream Cheese, Softened
⅛ tsp	Fine Sea Salt
1⅔ Cups	Heavy Cream
¾ Cup	Sugar
2 TBSP + 2 tsp	Light Corn Syrup
⅓ Cup	Buttermilk

Directions

Strawberries Preparation

1. Preheat the oven to 375ºF
2. Combine the sliced Strawberries with the Sugar in an 8" square glass or ceramic baking dish
3. Stir gently to mix well
4. Roast for 8 minute, or until just soft
5. Allow to cool slightly
6. Puree berry mixutre in food processor with Lemon Juice
7. Measure ⅔ Cup of mixture, refrigerating the rest for other use (this stuff makes great strawberry daiquiris!)

Ice Cream Base Preparation

1. Measure out the entire amount of needed Milk
2. Set aside a small amount of milk in a separate bowl, at least 2 TBSP, and mix the cornstarch in to make a slurry
3. Whisk the Cream Cheese and Salt in a medium bowl until smooth (bowl should be large enough to hold all ingredients later)

Cooking

1. Combine remaining Milk, Heavy Cream, Sugar, and Corn Starch in a 4+ Quart Suacepan
2. Stiring well, bring mixture to a rolling boil over medium-high heat
3. Boil for 4-minutes, stirring constantly

Note - due to protiens and sugar, this mixture has a tendency to boil over until a "protien break" occurs near the end of boiling; if the mixture nears the top of the pan, remove from heat briefly for the bubbles to settle down, then return to continue boiling

4. Remove from heat and mix in the cornstarch slurry; it helps to re-stir the slurry to incorporate the settled starch
5. Bring to a rolling boil, stirring, for 1-minute, or until the mixture thickens
6. Remove from heat

Chilling

1. Fill the large bowl with a good amount of ice and cold water
2. Gradually whisk the hot milk mixture into the Cream Cheese until smooth
3. Add the reserved ⅔ Cup of Strawberry Puree mixture and the buttermilk; whisk until smooth
4. Pour the entire mixture into a 1-Gallon Ziplock Freezer bag (non-freezer bags may melt...) and submerge the sealed bag in the ice bath to remove air in the bag
5. Seal the bag and let stand, adding more ice, if necessary, until cold (about 30 minutes)

Freezing

1. Take the ice cream attachment out of the freezer and setup on the Kitchenaid mixer
2. Pour the ice cream base from the Ziplock Freezer bag into the icecream bowl attachment
3. Spin until the ice cream mixture is no longer freezing, about 20-25 minutes
4. Remove the bowl from the kitchen aid and pour/spoon into a storage container; it will have the consistency of soft-serve ice-cream at this point
5. (Optional) place a sheet of parchment paper directly against the surface and seal with an air-tight lid
6. Freeze in the coldest part of your freezer until firm; at least 4-hours (but we usually let sit overnight)

Enjoy!