I miss you. I really do. And I will be back - taking inspiration from you as soon as my wild-card July draws to a close. What I like about my kitchen is - there are no wild cards. Oh - an errant ingredient may go astray. I may get exasperated at a recipe for winking at me. But my kitchen is my private hazel wood of safety. And when 14 e-mails land in my inbox from "hair-gel man," I can roast Minnesota strawberries, sift sugar as I sift inane e-mails and anticipate a sundress-of-a-dessert. A dessert that lowers the heat index in your spirit. A creamy confection worth every caloric bite. And as you bring the rosy-tinged scoop to your lips, you know that "everything is coming up roses." And that's a promise.
Minnesota strawberries are small, berry-oozing delicacies with the smallest suggestion of tart. Before deciding to cook with them, we consumed 4 quarts of these sweet nothings every week for 3 weeks. No farm-to-fork here. It was farm-to-mouth. I can be excessive during berry season.
And then Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer visited my home. If you ever wished to embark on an Ice Cream Adventure, begin with this book. The book contains a hands-on primer in preparing your custard base, how to tell when your ice cream is done, how to store and how to play. Why roast the strawberries? So the berry-chunks don't freeze in the finished product. When roasted, some water droplets in the strawberries evaporate and a more intense berry flavor is produced.
Roasted Strawberry-Buttermilk Ice Cream Ingredients - makes 1 quart
(from Jeni's Splendid Ice Creams at Home)
1 pint strawberries, hulled and halved
1/3 cup sugar (I used less)
3 tablespoons fresh lemon juice
Ice Cream Base
1-1/2 cups whole milk
2 tablespoons cornstarch
2 ounces (4 tablespoons) cream cheese, softened
1/8 tsp fine sea salt
101/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1/4 cup buttermilk
Strawberries: Preheat oven to 375 degrees F. Combine the strawberries with the sugar in an 8 inch square or ceramic baking dish. Stir gently to mix. Roast 6-8 minutes - until just softened. Cool and puree in blender. You will have extra. Use it as a strawberry sauce for pies and ice cream ("The goat cheese ice cream!" I slyly suggest.)
Ice Cream Base: Mix 2 tablespoons of the milk with the cornstarch in a small bowl. Separately, whisk the cream cheese and salt in a large bowl. Combine the remaining milk, cream, sugar and corn syrup in a 4-quart saucepan. Bring to rolling boil over medium to medium-high heat and boil for 4 minutes. Remove from heat and slowly whisk in the cornstarch mixture. Bring the mixture back to a boil over medium-high heat and boil for about 1 minute, stirring constantly until mixture thickens. Remove from heat.
Gradually add the hot milk mixture into the cream cheese, whisking until smooth. Add 1/2 cup of the strawberry puree and the buttermilk and blend well. Jeni has you pour the mixture into 1-gallon Ziploc freezer bags and submerge the sealed bag in an ice bath for 30 minutes (adding ice as necessary).
I poured the cooled mixture into a bowl, covered it and let it cool for 24 hours. If you have ever seen me pour mixtures into Ziploc bags you will know why I did that. I wanted the ice cream and had no intention of feeding it to my counters.
Put cold mixture into the frozen canister of your ice cream maker and process until thick and creamy (about 20 minutes in my kitchen.) Put ice cream in a storage container and seal with an airtight lid. Freeze until firm - at least four hours.
Son-person who moved out last week kindly left me the ice cream book because the salty caramel ice cream beckons. As does the Gorgonzola Dolce with candied walnuts. And then there's the Olive Oil Ice Cream with Sea-Salted Pepitas...Brown Butter Almond Brittle Ice Cream.... and because ... he does not have an ice cream maker!
Follow the link and explore this book. Jeni explains the science of creating ice cream - so you can substitute and create for yourself. And then she offers a myriad of eclectic, delectable pairings. I can vouch that the ice cream has magical powers.
Claudia, this looks like a very cream and tasty ice cream. The roasted strawberries recipe sounds interesting, I could imagine it's unique and delicious taste. Homemade fresh fruit ice cream is the best.
Have a happy summer :)
This is delightful! I received a 6-pack of Jenni's ice cream at my door from friends a few months ago. Wow, is all I can say. The salty caramel rocked.
P.S. Is it true that Minnesota experienced 115 degree temp this week?
115 has been the heat index. Although we have hovered around 100 degrees since Sunday. I think MN is vacationing in Florida.
The ice cream looks divine and I'm glad to know there are other good ice cream books besides David Lebovitz'. I didn't realize this was your last summer working with the kids. Savor every moment and stay cool if you can. It's going to be in the high 90s here in the next few days.
This ice cream looks like heaven! I love how you roasted the strawberries too - YUM:) Will definitely try this one before the Summer is out - thanks for sharing!
Interesting to use corn starch and cream cheese in your ice cream! And when I make ice cream, I pour it into a bowl and put that bowl into a bigger bowl filled with ice and water. Works just the same as the ziploc bags but I agree, much less messy!
Gorgeous rose colored ice cream! This sounds amazing, especially with Minnesota grown strawberries, because we all know they are the best ;)! Hope you are staying cool with the recent heat wave!
This ice cream sounds pretty awesome. I hope you're going to have a lovely time with your kitty!
Your post convinced me that I should go out today and buy my ice cream maker. I love the creamy-ness of your ice cream.
Nothing is more refreshing in a 115 degree temp than a bowl of home made ice cream. I don't know the thought of it being homemade makes it look "colder" haha.
Lovely to be here again. Please drink lots of water Claudia, it refreshes your body while it's uber hot!
I love the title no less how gorgeous the photo is of this! Cream cheese in ice cream who would have thought? What a brillant addition for creamy texture! Love this one!
Roasting the strawberries! Too intriguing not to try! And your description of a "sundress of a dessert" -- just precious!
There is NOTHING like homemade ice cream!
Roasted strawberries! That is amazing!!!
I like the idea of roasting strawberries for this ice cream, sounds super delicious!
I do love the summer when everyone posts ice cream recipes!
Awesome! I totally love the idea of roasting the strawberries- what an awesome depth of flavor it must add!
So perfect Claudia for the heat waves of summer. I've never roasted strawberries. The flavors must be incredible.
Farm-to-mouth -- I love it! I'm glad you're enjoying your summer, and look forward to reading more when you're back.
The reason for roasting the strawberries was a light bulb moment for me. Of course it would pull out some of the water in them. I can't stand rock-hard frozen strawberries in ice cream. This is ingenious.
I'm glad you're focusing on what you need to focus on, but am doubly glad that you took a break in order to bring this recipe to us. It's fantastic for now (and I've heard that it's as unbearable up there as down here).
What a wonderful way to celebrate strawberries! And those other flavors - oh my - I want each and every one. Hope all goes well for you Claudia, my dear friend, enjoy every single moment. We'll be here. xoxo
I've heard some fascinating things about Jeni's ice cream and must get my hands on that book. Roasting the strawberries is an interesting idea and one I'd love to try, not to mention that pink ice cream just puts a smile on my face.
I hope you and your students have a wonderful time doing the play. Enjoy!
Roasted strawberries?! OH this has to be reaaaaal gooooood!
ice cream looks wonderful colourful
Love the ice cream, and the strawberries, I could eat loads of it too if I can get my hands on some! Is that your cat on the chair? cute!
Claudia - I love your description of this ice cream and it sure is coming up roses. What a fantastic idea of roasting the strobs. Looks heavenly. Enjoy your summer, relax and forget about the emails :-)
I wish I had a bowl of this delicious ice cream right now! The heat was miserable here today --I couldn't do anything but sit in my living room where the "in the wall" air conditioner is. Next house I buy will definitely have central air!
Enjoy your last days in this project....wishing you better days and new adventures to come!
Roasted Strawberry-Buttermilk Ice Cream sounded very strange to me at first, but actually it's probably delicious, when one stops to think...roasting brings out the flavor in everything I guess!
Ice cream made with roasted strawberries??!!! wow...that's just unique! They look so CREAMY!
What a great idea to roast strawberries...and then the buttermilk. I have not been too daring in my ice cream adventures but you give me inspiration!! :)
Im not a big fruit person, and less of a berry person. But I can not for the life of me turn down a spoonful of strawberry ice cream. It somehow becomes magical once in its ice cream form and amazing. This recipe sounds wonderful and I would love to try a scoop.
The ice cream looks great.
Love ice cream. Great recipe.
Would you believe I don't have an icecream maker? What's wrong with me?
I haven't had strawberry ice cream in ages. I would love a big bowl right now! Best wishes for a wonderful ending to your busy time - mine just ended... let summer begin!
Marie's not the only one without an ice-cream maker, Claudia. I'm next on the list to get one - your roasted strawberry recipe convinced me of that. A "sundress-of-a-dessert" - I love that - what a great metaphor.
And enjoy the moment for what it is, Claudia. Your experience with the children and the theater deserve your undivided attention.
I have seen many many ice-cream recipes and this one is one I want to try; I have used cornstarch in ice-cream too, when I could not use sahlep (a middle=eastern thickener from orchids) and the combo used in your base and the roasting step really are intriguing; next on the agenda! Have fun for your last summer with the kids, and enjoy your ice-cream maker!
I have never made strawberry icecream, with your ingredients..I feel like experimenting the flavor now!
Claudia, I have got to check out this book on ice cream, since we've been on a roll making homemade i.c. this summer. I'm in Iowa (my last day) on vacay to visit family and boy, you can really enjoy this sweet strawberry ice cream right now! Minneapolis had temps that I never knew took place there! Stay cool, my friend!
This looks incredibly good. I love strawberry ice cream and this looks close to perfect.About dark chocolate - not in this cake. It was really developed to use milk chocolate. Have a great day. Blessings...Mary
wow fab ice cream, enjoy your summer sweet Claudia :-)
I bet buttermilk is a really delicious addition to ice cream. I've got to try it out one day. Those strawberries look so fresh and luscious--ice cream is a perfect way to enjoy them!
thats wat u call ice cream!
Claudia, how interesting roasting the strawberries for ice cream...it sure look delicious, so creamy and full flavor. Beautiful pictures as well.
Hope you are having a wonderful week :-)
Very beautiful and tasty looking ice cream..I love the nice color..
Very well done! Have a wonderful day!
Hi Claudia, Strawberry ice cream is one of my favorites. O.K., almost all ice cream is my favorite!!! but this does sound delish!! Have a great and blessed weekend. Catherine
Beautiful rose colored ice cream! Refreshing.
Mmmm - I've never tried roasting strawberries before but this just looks too delectable to pass up! This and the goat cheese ice cream would go great together in a sundae, don't you think? :)
The two would be grand in a sundae and sprinkled with a little berry puree.
Looks like Heaven in a bowl!
Claudia, thanks for covering this. Not sure if you remember but I had a question about the strawberries.
After roasting them, there’s a lot of liquid sitting with them from the sugar and lemon juice. Does all of that go into the food processor to puree? Or strain the juice and put in just the strawberries?
I'm sorry - I never did see a question. I kept all the liquid that I could - just more strawberry flavor. I did not have tons of liquid though.
Oops! What I meant was I’m not sure if you remember this detail from the recipe well since this was posted last year. Thanks for answering, though! I’m gonna attempt it shortly.
A fabulous ice cream! Roasted strawberries taste so good and I love buttermilk.
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