Temperatures are climbing and it has me in the mood for cold treats! With my favorite ice cream shop, Jenis, being temporarily closed, I decided why not try replicating one of her recipes. I bought the Jenis Splendid Ice Creams at Home cookbook and decided to attempt Roasted Strawberry & Buttermilk. We’ve got an abundance of berries in the garden, so it seemed like the obvious choice. Take my word for it, if you don’t have a scoop shop or grocery that sells this stuff- it’s worth making!
1 pint strawberries, hulled and sliced 1/2″ thick
1/3 cup sugar
3 tablespoons fresh lemon juice
Ice Cream Base:
1 1/2 cups whole milk
2 tablespoons cornstarch
2 ounces (4 tablespoons) cream cheese, softened
1/8 teaspoon fine sea salt (I used pink Himalayan sea salt)
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1/4 cup buttermilk
*natural red food coloring, optional (I added two tiny drops to bring out the pink color, but Jeni doesn’t use any)
I used a Cuisinart Stainless-Steel Ice Cream Maker. Make sure to chill the canister 24 hours prior to making ice cream. I would also encourage you to use high-quality, organic ingredients… just like the ice cream chief herself.
For the Strawberries:
Preheat oven to 375° F. Combine the strawberries with the sugar in an 8-inch glass baking dish, stirring gently to mix well. Roast for 8 minutes, or until soft. Let cool slightly. Puree the berries in a food processor with the lemon juice. Measure 1/2 cup of the pureed berries; refrigerate the remaining for another use.
For the Ice Cream Base:
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water (heavy on the ice).
Cook & Chill:
Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry. Bring the mixture to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat. Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the reserved 1/2 cup strawberry puree and the buttermilk, blending well. Pour the mixture into a 1 gallon freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice if necessary, until cold, about 30 minutes.
Pour the ice cream base into the frozen canister and spin until thick and creamy, about 25 minutes. Pack the ice-cream into a storage container, press a sheet of parchment or wax paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer for at least 4 hours. When you’re ready to serve, remove the ice cream from the freezer and let it sit for 5 to 10 minutes before scooping. There you have it!
Don’t worry folks, Jenis is now up and running once again! I will continue to support the amazing ice cream we’ve all come to know and love, despite their struggles lately. Jeni’s roots are in Ohio and I’m all about supporting local businesses. In fact, since we were on an ice cream kick, I had to throw in one of Kalyn’s favorites, too: The Milkiest Chocolate in the World. It’s all in the cookbook if you want to test it.
I hope you guys enjoy lots of delicious food, fun, and sunshine this summer! Let me know how your homemade ice cream turns out.