Buttermilk. So hot right now…buttermilk.
Buttermilk has been trending all summer long, popping up in chilled soups and salad dressings; giving an unexpected (but much appreciated) twist to classic desserts like panna cotta , and of course making it’s way to the ice cream parlor.
And what’s not to love? It’s rich, but also refreshing; tangy and just down right homey. I feel like I should be wearing a gingham dress and picking blueberries while using this stuff. There’s just something that screams “summer” and since I’m not yet ready to say “Goodbye” to long days and flip flops, I decided to pair two of my favorite in an ice cream recipe: creamy buttermilk with thick ribbons of roasted strawberries. I’m hanging on to the dream.
I use a traditional and versatile ice cream base. You can pretty much use whatever it is you got (blueberries, honey, chocolate, anything!) Mise en place for buttermilk ice cream base: buttermilk, heavy cream, salt, egg yolks, vanilla extract and more sugar than you’d like to think about. It’s ice cream though…go big or go home.
Roasting the Strawberries with sugar and lemon juice kicks the flavor up about ten notches.
Puree the strawberries in a food processor.
When it comes to ice cream, tempering the eggs is key. The heavy cream and sugar are heated first to a simmer and then slowly (1/4 cup at a time) added to the egg yolks, whisking constantly. This prevents the eggs from cooking.
Once the eggs are tempered, the mixture is returned to the heat until thick enough to coat the back of a spoon (only a few minutes). After removing from the heat, whisk in buttermilk and vanilla extract.
Once your buttermilk base is finished, you must follow the instructions on your ice cream maker. To create thicker, less watery ice cream; it’s best to thoroughly chill the base before starting to churn. I refrigerated my base overnight to ensure it was cold.
Once the ice cream maker brings the buttermilk base to soft serve consistency, swirl in the strawberry puree. Gently fold the puree in with a spatula.
Strawberry Buttermilk Ice Cream
Makes about 1 quart
- 1 pint fresh strawberries, hulled and sliced in half
- 1/3 cup plus 1 and 1/4 cup sugar
- 1 tbsp fresh squeezed lemon juice
- 2 cups heavy cream
- 1/4 tsp salt
- 6 egg yolks
- 1 tsp vanilla extract
- 1 1/2 cup buttermilk
Preheat oven to 375 degrees F. Pour strawberries on a rimmed baking sheet lined with tin foil. Sprinkle with sugar and lemon juice; toss to coat. Bake for 8 minutes or until strawberries are soft and bright red in color. Set aside to cool.
Once cooled, puree roasted strawberries, reserving 1/2 cup strawberry puree for the ice cream. The remaining puree can be put to another use (swirled in oatmeal or yogurt are highly recommended!)
In a large bowl, whisk together egg yolks and 1/2 cup sugar. Set aside.
In a saucepan over medium heat, bring heavy cream and 3/4 cup sugar to a simmer; stirring occasionally to ensure cream doesn’t scorch on the bottom. Remove from heat. Slowly pour a small (about 1/4 cup) portion of the cream mixture into the eggs, whisking constantly to temper. Repeat a few more times, continuously whisking to prevent the eggs from cooking. When you’ve added about 3/4 of cream mixture to the eggs, pour yolk mixture back into the pan with remaining cream.
Cook yolks and cream mixture over low heat, until it is thick enough to coat the back of a spoon. Strain the mixture into a large bowl. Pour in buttermilk and vanilla extract and whisk until combined. Refrigerate or use an ice bath until mixture is fully chilled. Churn ice cream according to manufacturer’s directions.
When ice cream is at soft serve consistency, fold in strawberry puree using a spatula. Serve immediately or cover and return to the freezer.
*Adapted from Cook This Now