Indulge in Summer’s Sweetest Treat: Roasted Strawberry & Buttermilk Ice Cream

As the days stretch long and golden, ushering in the heart of summer, there’s truly nothing quite like a scoop of homemade ice cream to capture the season’s essence. Can you believe it’s already the end of June, and this marks my very first churn of the year? I confess, I’m a little behind on my annual ice cream adventures, but this sensational creation more than makes up for lost time. With an abundance of vibrant, ripe strawberries gracing our markets, I felt an irresistible urge to craft an ice cream that celebrated this incredible seasonal produce.

My culinary inspiration often comes from my well-loved cookbook collection, and for this particular endeavor, I turned to the revered pages of Jeni’s Splendid Ice Creams. This book has graced my shelf for quite some time, patiently awaiting its moment to shine. Flipping through its innovative recipes, my eyes immediately landed on the description for Roasted Strawberry and Buttermilk Ice Cream. The combination sounded absolutely divine—a perfect blend of sweet, tangy, and utterly refreshing. I instantly knew this was the recipe to kick off my summer ice cream season, promising a delightful journey for the taste buds.

Unlocking Intense Flavor: The Wonder of Roasted Strawberries

Before diving into the creamy base, let’s talk about the star of this show: roasted strawberries. Believe it or not, this was my first experience roasting strawberries, and I am now a complete convert! The transformation they undergo in the oven is nothing short of magical. Roasting does an incredible job of concentrating and intensifying their natural sweetness and deeply fruity notes. It extracts excess water, leaving behind a vibrant, almost jam-like essence that’s far more profound than fresh berries alone.

This process is particularly brilliant for ice cream, where water content can lead to ice crystals. By roasting the strawberries, we create a rich, concentrated puree that imbues every spoonful of ice cream with an explosion of authentic, sweet, and juicy strawberry flavor. Despite using a seemingly modest half-cup of this potent strawberry puree, the finished ice cream literally bursts with an unparalleled berry intensity, proving that a little roasting goes a very long way in elevating the taste profile of this exquisite dessert.

Jeni’s Brilliant Base: Achieving Creaminess Without Eggs

One of the most intriguing aspects of this recipe, and indeed Jeni’s philosophy, lies in its innovative approach to the ice cream base. Traditionally, many ultra-creamy ice creams rely on an egg yolk custard, which is carefully cooked to thicken and enrich the mixture, contributing to that luxurious mouthfeel. As an experienced baker and ice cream enthusiast, I admit I approached Jeni’s egg-free method with a touch of skepticism, or at least a healthy curiosity.

My past experiences with ice cream recipes that eschewed egg yolks often resulted in a texture that leaned more towards “ice milk” than truly rich, indulgent ice cream. However, Jeni’s technique brilliantly sidesteps this issue by utilizing a clever combination of a cornstarch slurry and a touch of cream cheese. The cornstarch acts as a superb thickening agent, creating a smooth, stable base without the need for tempering eggs. Meanwhile, the cream cheese, incorporated at room temperature, adds a subtle tang and an incredible richness, contributing to the ice cream’s characteristic velvety texture and preventing large ice crystal formation.

The moment I tasted the uncooked base, I was genuinely astonished. It possessed the most divine consistency and flavor, reminiscent of sweetened condensed milk—a truly promising sign! While it was undeniably delicious then, the true test, of course, comes after freezing. After an overnight chill, the verdict was clear: this ice cream was an absolute triumph. It was profoundly rich, incredibly creamy, and utterly delicious. The texture, while subtly distinct from my beloved egg-yolk custards, was magnificent in its own right—smooth, dense, and wonderfully melt-in-your-mouth. This method not only simplifies the process but delivers exceptional results, proving that you don’t always need eggs to achieve ice cream perfection.

The Buttermilk Touch and Unbeatable Efficiency

Beyond the roasted strawberries and the clever base, the buttermilk plays a crucial role in elevating this ice cream to gourmet status. Its subtle tang provides a wonderful counterpoint to the sweetness of the strawberries and cream, adding a layer of sophisticated flavor that makes each bite utterly captivating. It’s this thoughtful balance of sweet, rich, and tart that truly distinguishes this recipe.

What’s equally impressive about Jeni’s method is its remarkable efficiency. Unlike many traditional ice cream recipes that demand hours, sometimes even overnight, chilling of the custard base before churning, this method allows for incredible speed. The base can be prepared and chilled in an ice bath to the perfect temperature, ready for churning, all within approximately an hour. This rapid turnaround is pure genius for those impromptu summer gatherings or when a sudden craving for homemade ice cream strikes. It means less waiting and more enjoying your perfectly churned, impossibly creamy Roasted Strawberry and Buttermilk Ice Cream.

Your Summer Dessert Just Got Better: Try This Recipe Today!

Having now officially inaugurated my summer ice cream-making season with this spectacular Roasted Strawberry & Buttermilk Ice Cream, I feel both accomplished and inspired. My list of must-try ice cream flavors for the warmer months is already growing, but I have a strong feeling this particular recipe will be making repeat appearances. It’s simply too good to make just once!

This ice cream offers a refreshing escape, a burst of summer in every spoonful. Whether you enjoy it in a cone on a sunny afternoon, as a delightful topping for a warm pie, or, like me, straight from the freezer with a spoon (no judgment here!), it’s guaranteed to bring a smile to your face. I wholeheartedly encourage you to try this recipe and experience the concentrated strawberry goodness and unparalleled creaminess for yourself. It’s an effortless way to elevate your homemade dessert game and savor the sweet delights of summer.

Roasted Strawberry & Buttermilk Ice Cream

Yield: 1 quart

Prep Time: 30 mins

Cook Time: 10 mins

Cooling time: 30 mins

Total Time (Active): 40 mins (Note: Does not include freezing time)

This irresistible homemade ice cream features roasted strawberries for an intensified flavor, churned into a velvety buttermilk base. A perfect summer treat that’s both tangy and sweet.

Rating: 4 out of 5 stars (based on 4 ratings)

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Ingredients

For the Roasted Strawberries:

• 1 pint (473.18 g) strawberries, hulled and sliced ½-inch thick (16 ounces)
• ⅓ cup (66.67 g) granulated sugar
• 3 tablespoons lemon juice

For the Ice Cream Base:

• 1½ cups (366 ml) whole milk
• 2 tablespoons cornstarch or tapioca starch
• 4 tablespoons cream cheese, at room temperature (2 ounces)
• ⅛ teaspoon (0.13 teaspoon) fine sea salt
• 1¼ cups (297.5 ml) heavy cream
• ⅔ cup (133.33 g) granulated sugar
• 2 tablespoons light corn syrup
• ¼ cup (60 ml) buttermilk

Instructions

1. Roast the Strawberries: Preheat oven to 375 degrees F (190°C).
2. Combine the hulled and sliced strawberries with the sugar in an 8-inch square baking dish. Roast for 8 minutes, or until they are barely soft. Allow them to cool slightly.
3. Transfer the roasted strawberries to a food processor, adding the lemon juice. Puree until the mixture is smooth. Pass the strawberry puree through a fine-mesh sieve set over a large measuring cup to remove any seeds. Reserve ½ cup of this vibrant puree for the ice cream recipe; the remaining puree can be refrigerated for other delicious uses.
4. Prepare the Ice Cream Base: In a small bowl, whisk together 2 tablespoons of the whole milk with the cornstarch or tapioca starch until a smooth slurry forms. Set this aside.
5. In a medium bowl, whisk the softened cream cheese and fine sea salt until the mixture is smooth and lump-free. Prepare an ice bath by filling a large bowl with ice and water; set this aside.
6. Combine the remaining whole milk, heavy cream, granulated sugar, and light corn syrup in a 4-quart saucepan. Bring this mixture to a rolling boil over medium-high heat. Allow it to boil vigorously for 4 minutes.
7. Remove the saucepan from the heat. Gradually whisk in the prepared cornstarch slurry. Return the pan to medium-high heat and bring it back to a boil, stirring constantly with a rubber spatula. Continue to cook for about 1 minute, or until the mixture has slightly thickened. Remove from heat immediately.
8. Gradually whisk the hot milk mixture into the cream cheese mixture until completely smooth and thoroughly combined. Stir in the reserved ½-cup roasted strawberry puree and the buttermilk, whisking until all ingredients are fully incorporated.
9. Pour the entire mixture into a 1-gallon resealable freezer bag. Submerge the sealed bag into the prepared ice bath. Let it stand, adding more ice as needed, until the mixture is thoroughly chilled, which should take approximately 30 minutes.
10. Churn the Ice Cream: Following your ice cream maker’s manufacturer directions, churn the chilled ice cream base until it reaches a soft-serve consistency.
11. Transfer the freshly churned ice cream to an airtight container and freeze for at least 4 hours (or preferably overnight) before serving to allow it to firm up to the perfect scoopable texture.

Notes

Nutritional values provided are based on the entire recipe yield.

Nutritional Information (per serving, estimated for the whole recipe)

Calories: 2606kcal,
Carbohydrates: 318g,
Protein: 26g,
Fat: 145g,
Saturated Fat: 87g,
Cholesterol: 514mg,
Sodium: 846mg,
Potassium: 1637mg,
Fiber: 9g,
Sugar: 281g,
Vitamin A: 5900IU,
Vitamin C: 297.4mg,
Calcium: 809mg,
Iron: 2.2mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it! Your feedback and creations inspire me!

Author: Michelle Lettrich

Course: Dessert

Cuisine: American