Strawberry Buttermilk Ice Cream Recipes

STRAWBERRY BUTTERMILK ICE CREAM AND WAFFLE CONES

Steps:

• For the ice cream: Place the strawberries, honey, strawberry preserves, salt and vanilla bean seeds in a blender and puree for 30 to 60 seconds on high or puree setting. Add the buttermilk and cream and turn the blender on low, just to mix.
• Pour the mixture into an ice cream maker and follow the manufacturer's instructions to freeze to firm.
• For the waffle cones: Preheat a waffle cone maker.
• In a blender, combine the sugar and eggs and blend until pale yellow, about 1 minute. Then add the flour, milk, butter, vanilla and salt and blend on low until fully incorporated, about 30 seconds.
• Grease the waffle cone maker with softened butter. Pour about 2 tablespoons of the batter onto the waffle cone maker and cook until golden and crisp. As soon as the waffle is cooked, remove it and wrap it around the cone mold. Press the seams together and let it cool with the seam side down, then remove the cone from the mold. Repeat with the remaining batter.
• Fill the cones with the ice cream.

STRAWBERRY BUTTERMILK ICE CREAM

Steps:

• Combine strawberries, sugar and lemon juice in a food processor or blender and process until smooth. (This will go more easily if you chop the strawberries first).
• Combine strawberry puree and buttermilk and stir until well blended.
• Refrigerate at least four hours, or overnight if possible.
• Transfer to ice cream maker and process according to manufacturer's directions.

JENI'S SPLENDID ROASTED STRAWBERRY AND BUTTERMILK ICE CREAM

Steps:

• Preheat oven to 375 degrees F. Hull strawberries and slice. Combine strawberries with sugar in an 8" square glass or ceramic baking dish, stirring gently to mix well. Roast for 8 minutes, or until just soft. Let cool slightly. Puree in a food processor with lemon juice. Measure 1/2 cup of the pureed berries; refrigerate the rest of the puree for another use.
• Mix about 2 Tbls 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.
• Combine the remaining milk, cream, sugar and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heat-proof spatula, until slightly thickened, about 1 minute. Remove from heat.
• Gradually whisk the hot milk mixture in to the cream cheese until smooth.Add the buttermilk and reserved strawberry puree and blend well. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
• Pour the ice cream mixture into the frozen canister of electric ice cream freezer and run according to directions of ice cream maker. Pack the finished ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours. Makes about 1 quart.
• Serve with refrigerated strawberry puree poured over the top.

STRAWBERRY BUTTERMILK ICE

Steps:

• Puree strawberries and sugar in processor. Add buttermilk and process until smooth. Pour into 8x8x2-inch glass dish. Place in freezer. Freeze mixture until firm, about 3 hours.
• Transfer mixture to processor and process until smooth. Spoon mixture into plastic container. Cover tightly and freeze until firm, about 3 hours (Ice can be prepared 2 days ahead. Keep frozen.) Let ice soften at room temperature about 5 minutes before serving.