roasted strawberry buttermilk ice-cream

When my good friend in Edmonton suggested this flavour, I was anxious to try it. I had never roasted strawberries before, only vegetables. I just couldn’t seem to process how they would turn out. But I knew I had to try.

It was super simple, just tossed the beautiful berries in a little sugar and roasted them in the oven for about 30 minutes. They came out with a heightened sweetness and a softer texture and a deep, rich flavour. I could drink that juice.

Combined with the buttermilk which makes everything creamier, this is a new flavour that will be on rotation in our house.

We can’t buy buttermilk here in the Mayan Riviera, so I have put an option of how to make your own. It’s quite simple. It may not be as thick and creamy as the buttermilk you can buy back in USA and Canada, but it does the trick and I make it all the time for recipes.

Happy churning!

INGREDIENTS:

  • 1 pint strawberries
  • 1 cup sugar, separated
  • 2 1/2 cups whipping cream
  • 1 1/2 cups buttermilk , OR 1 1/2 cups whole milk with 1 TAB vinegar. Leave on counter 5 minutes before using
  • 3 egg yolks, room temperature

DIRECTIONS:

Cut strawberries in half and toss with 1/4 cup sugar. Place on a oven safe pan and roast in a 350° oven for about 25-30 minutes, stirring once. Remove from oven and let cool.

Place strawberries in a blender and crush until liquified, about 10-20 seconds. Remove and strain through a fine mesh sieve.

Combine whipping cream, milk, and remaining 3/4 cup sugar in a saucepan on medium heat. Warm mixture until sugar is melted, about 5 minutes. In a separate bowl, lightly whisk egg yolks. When mixture in saucepan is warm, slowly pour some into the egg yolks, whisking until combined. Pour this mixture back into saucepan and with a flat bottomed wooden spoon, stir constantly until mixture thickens and coats the back of the spoon, about 5-7 minutes. Remove from heat. Let cool slightly.

Pour ice cream mixture into berry juice and stir or whisk well to combine. Let cool completely. Cover and refrigerate at least 4 hours or overnight.

Churn in your ice cream maker. Transfer to freezer and freeze.

Makes 1 1/2 – 2 litres.

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