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Friday, June 15, 2012

Chew on This | Roasted Strawberry Buttermilk Ice Cream

Good gravy! This Summer's first batch of homemade ice cream is top drawer, if I do say so myself. And I do.

I recently saw that Joy the Baker made a very lovely Roasted Strawberry Buttermilk cake on her blog and I could not get it out of my mind. The inspiration was planted. Roasted strawberries sounded so chic and gorgeous. But I didn't want to make cake. What to do? What to do?

Our recent strawberry harvest and a sweltering, humid day kicked my creativity into high gear. This Roasted Strawberry Buttermilk Ice Cream was the result.

The buttermilk adds a tang that rings of decadent cheesecake. And the roasted strawberries  are electric! Amplified! Truly, their flavor pulsates. 

A must try! Thanks Joy, for the wonderful idea and inspiration. You rock!


Here's our recipe:

Roasted Strawberry Buttermilk Ice Cream
2 C heavy cream
1 C buttermilk
3 egg yolks, lightly beaten
1/2 C granulated sugar
pinch of salt
1 t vanilla
1 C roasted strawberries

Special tools needed:
candy thermometer 
fine mesh strainer

Combine your heavy cream, buttermilk, lightly beaten egg yolks, sugar and salt into a heavy bottomed sauce pan. Warm this mixture, stirring often, until it reaches 170℉. Strain warmed mixture into a bowl and add in your vanilla and mashed roasted strawberries. Stir to incorporate thoroughly. Allow to cool slightly (about 10 minutes) before covering bowl with plastic wrap and chilling completely in the refrigerator.

When your ice cream base is chilled, churn in your ice cream maker according to the manufacturer's directions. Place ice cream into a freezer safe container and freeze for at least five hours. Enjoy!

Roasted Strawberries:
2 T oil (I used sunflower oil)
2 T honey
pinch of salt
2 C strawberries, cleaned, hulled and halved

Preheat oven to 350℉. Line a cookie sheet with foil that has been sprayed with cooking spray.

Place strawberries into a large bowl and add your oil, honey and salt. Toss to coat strawberries completely. Pour strawberries onto your prepared cookie sheet. Spread the strawberries out into one layer and place into the oven. Roast strawberries for 17-20 minutes or until soft and very juicy. Allow strawberries to cool for 10 minutes and then transfer to a bowl. Mash berries with a fork to break down any large pieces. Use berries to make roasted strawberry buttermilk ice cream or use as a topping for crepes, pancakes, waffles or ice cream.

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