i tried to stray away from using strawberries again, but the moment i found this recipe, i imagined how refreshing this flavor would be under the warm weather and just had to make it. it’s not as weird as it sounds; it’s just like the strawberry ice cream you’re used to with a little tang from the buttermilk. it’s also an incredibly easy and quick recipe, as it took me a half-hour with little labor to make the base. great for first-timers!
the original recipe includes cornstarch as a thickener, corn syrup as a sweetener, and cream cheese as an emulsifier, and personally, i feel like these ingredients are unnecessary, as they get in the way of getting a cleaner, more satisfying flavor (especially for strawberries), but try it out if you like!
roasted strawberry & buttermilk ice cream (makes about 1 quart) modified from jeni’s splendid ice cream at home by jeni britton bauer
FOR THE BASE: 1 pint strawberries, rinsed, hulled, and sliced 1/2-inch thick 1/3 cup sugar 3 tablespoons lemon juice 1 1/4 cups heavy cream 1 1/2 cups whole milk 1/4 cup buttermilk 2/3 cup sugar pinch of salt
01. preheat the oven to 375F. combine the strawberries and 1/3 cup sugar in an 8-inch square baking dish and roast until softened, about 8 minutes. 02. puree berries in a blender or food processor with the lemon juice, heavy cream, whole milk, buttermilk, 2/3 cup sugar, and salt. chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
the guy on the piano is my housemate alex. he and his friend eli regularly busk on the street and perform at a cajun restaurant, and they tend to create large crowds and make a lot of dough through both avenues. some guy had a smart idea to film them playing downtown and put the video online because he saw they’re two talented dudes worthy of recognition.