My two favorite things to grow in my backyard as a kid were strawberries and sunflowers. I loved the sight of those gigantic yellow flowers and the added bonus of sun-dried treats inside! And there was nothing quite as joyful on a hot summer day than taking a dip in the pool and grabbing a sun-ripened strawberry straight from the dirt.
Even though strawberries are now grown year-round in California (yes – our Farmer’s Market sells strawberries in January), there’s still not quite anything like the taste of the summer berries! And since we loaded up on quite a few at last week’s market, I thought we’d make some ice cream to welcome summer in the right way.
This recipe comes from the oh-so-fabulous recipe book Jeni’s Splendid Ice Creams at Home — but I’ve doubled the strawberry to make it much richer than her regular recipe! Happy strawberry summers to all!
- Roasted Strawberries
- 2 cups strawberries, hulled and sliced
- 1/3 cup sugar
- 3 T lemon juice
- Ice Cream
- 1 1/2 cups milk (whole preferred)
- 2 T cornstarch
- 1/8 tsp sea salt
- 4 T cream cheese, softened
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 T light corn syrup
- 1/4 cup buttermilk
- Ice (for an ice bath)
- 1 Freezer Ziploc bag
- Preheat the oven to 375 degrees F. Mix the sugar and the strawberries in a glass dish (8×8 works great!) and bake for 8-10 minutes.
- Use a food processor to blend the strawberries and lemon juice together.
- Measure 1 cup of the strawberry mixture for the ice cream, and reserve the rest for toppings or other uses.
- Create a slurry by whisking together 2 T of the milk with 2 T of cornstarch.
- Mix the softened cream cheese with the salt in a medium bowl.
- Cook the milk, cream, sugar and corn syrup in a medium sized saucepan over medium-high heat until boiling. After 4 minutes, remove it from the heat and add the cornstarch/milk mixture. Heat it over medium-high heat again until boiling for an additional minute.
- Slowly pour the hot mixture over the cream cheese and whisk until combined and smooth. Add the strawberry mixture and buttermilk to the bowl and stir.
- Prepare an ice bath large enough to submerge a freezer bag. (hint: I like to use one half of my sink)
- Pour the ice cream base into a freezer-sized Ziploc bag and submerge the bag in your ice bath for 30 minutes.
- Use your ice cream maker to prepare and freeze your ice cream base as directed.
- When your ice cream is ready, place it in a storage container and seal it to be air-tight in your freezer. For maximum freshness, press a piece of parchment paper directly against the ice cream before sealing it.