So, this is the final use for the strawberries from last week!  And what a good one it is, too.  Roasted strawberries smell fucking amazing, and make an amazing flavor besides.  Plus, Jeni’s is one of my all time favorite ice cream makers, period.  Too bad it’s something like $10/pint.  ><;;  Turns out that doing this is WAY cheaper. Recipe can be found in Jeni’s Splendid Ice Creams at Home.

Roasted Strawberry Buttermilk Ice Cream
Makes about 2 pints


  • 1 pint strawberries, hulled and sliced
  • 1/3 c sugar
  • 3 T lemon juice
  • 1.5 c whole milk
  • 2 T corn starch
  • 2 oz (4 T) soft cream cheese
  • 1/8 t sea salt
  • 1 1/4 c heavy whipping cream
  • 2/3 c sugar
  • 2 T light corn syrup
  • ¼ c buttermilk

Preheat your oven to 375 (350 if it runs hot like mine), and while it heats, combine your strawberries and sugar in a baking dish, stirring gently.  Roast about 8 minutes, until soft, and then let cool a bit.  Combine your roasted strawberries and sugar with your lemon juice in a blender, and puree.  Measure out ½ c of the puree, and save the rest for another recipe.

Mix 2 T of the milk with the corn starch to create a slurry in a separate container.  Combine the cream cheese and sea salt in a medium bowl, and whisk.

Meanwhile, combine all remaining ingredients in a pot and bring to a rolling boil over medium high heat.  Once boiling, boil for four minutes, then remove from heat and whisk in the cornstarch slurry.  Once combined, return to heat and bring back to a boil, and stir with a heatproof spatula until slightly thickened, appx 1 min.  Remove from heat, and whisk together with the cream cheese mixture, and add the roasted strawberry puree.  Once combined, pour into a gallon ziploc bag, and chill in an ice/cold water bath for a half hour.

Set up your ice cream machine, add the base, and spin for appx a half hour.  The last set of two pics are what your ice cream should look like before, and after.  Once you attain that second picture, stop the machine, and scoop into your container, and throw that into the freezer over night.  (I happen to have spare pint containers, so I used those.)

By the next afternoon, you will have excellent, nommy ice cream!