Roasted Strawberry Ice Cream

I am so sorry you can't get a lick here on your computer screen

My plan this week was to get so much blogging done -- get all those recipes posted that have photos sitting on the desktop. Alas, life never goes just that way, and other things got done instead. But, that's ok, they were real things. At least more real than blogging about food.

This recipe needed to be posted next, however, because it was so divine, and you need to make it soon. Like today. If you haven't put that ice cream machine on your Christmas list, I don't know what you're waiting for. Look at this delicious ice cream you can make at home. All by yourself!

I read about it at The Sweets Life and it caught my eye because it's a Jeni's recipe. Jeni's ice cream started in our fair city (actually, I intensely dislike Columbus, so I take that "fair" back). Actually it started here, and I'm not sure it has gone anywhere else, but I don't frequent Jeni's because I'm a...tightwad. Yup, about some things I am. Actually about most things I am, except shoes, and coats, and sofas. Those things deserve to have money spent on them so they last. But very few other things. I can always make it or find it elsewhere for less. And in this case, I can make it. And I did.

It was so very good, and as Natalie's friend Mike said, it really is legit. It's the best ice cream I've had so far this season.

I screwed the recipe up twice, once on purpose and once by accident, and it turned out great, so I am posting it as I screwed it up because 1) it was easier this way, and 2) you have no waste.

By the way, don't let the term "roasted" fool you. They are really just warmed up enough to soften. I prefer uncooked strawberries (like fresh berry pie and freezer jam) to cooked, and this ice cream tasted fresh.

Roasted Strawberry Ice Cream

1 pint strawberries, hulled and sliced 1/2-inch thick
1/3 c. sugar
3 T. fresh lemon juice (or quality bottled)
1 1/2 c. whole milk 

2 T. cornstarch

2 oz cream cheese, softened

1/8 t. fine sea salt

1 1/4 c. heavy cream

2/3 c. sugar

2 T. light corn syrup

1/4 c. buttermilk

To roast the strawberries, preheat the oven to 375F. Mix the strawberries with the sugar and place in an 8-inch square glass baking dish (or pie plate) stirring to combine. Roast for 8 minutes, just until soft. Allow to cool slightly.

 In a food processor or a blender, puree the strawberries with the lemon juice. 

To make the ice cream base, mix 2 T. of the milk with the cornstarch in a medium bowl, mixing to make a smooth slurry. Add the cream cheese and salt and stir to combine.

 Fill a large bowl with ice and water and set aside.

 In a 4-quart saucepan, combine the remaining milk, cream, sugar, and corn syrup, and cream cheese/cornstarch mixture, heating to a rolling boil over medium-high heat. Boil for 2 to 4 minutes, cooking until slightly thickened. Remove from heat.

 Stir in the strawberry puree and buttermilk, mixing well. Pour the mixture into a bowl and nestle down into the ice water. Allow to stand for about 30 minutes, until chilled.

 Churn ice cream according to ice cream maker instructions. Pack the ice cream into an airtight storage container and freeze until firm, at least 4 hours (or just eat it straight from the ice cream machine -- yum!).

Source: modified from Jeni's Splendid Ice Creams at Home via The Sweets Life

My sweetheart enjoying his ice cream by the bonfire

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