~ Mary ~
Look at these two cuties! You may remember the one on the left from here, here, and here. Look at her all grown up and being a great, older sister!
I recently had a craving for homemade ice cream and asked Katy to re-gift, to me, her 2013 Christmas present (I gave her) for my birthday. It was a Kitchenaide ice cream attachment and an ice cream cookbook.
Why didn’t I just get my own way back when? Well I don’t need ice cream, but I love ice cream and I thought if I gave these wonderful makers away, these people would have me over for ice cream and I wouldn’t have to have those mounds of calories in my house! Jokes on me, because they thought the same thing, and never made said ice cream, much less have me over for any. HAHAHAHA
Roasted Strawberry Ice Cream
slightly adapted from jeni’s
Hull and slice in half
1 pint Fresh Strawberries
3 Tbsp Fresh Lemon Juice
1/4 Cup Sugar
place in sprayed 8″ square pan or baking dish and roast in a pre-heated 375° oven for 8-12 minutes or just until soft. Cool. Puree strawberries then measure out 1/2 Cup (about half) – the rest you can do as you wish – I just made another batch of ice cream!
Combine in a 4 quart sauce pan:
1 1/4 Cup Whole Milk
1 1/4 Cups Heavy Cream
1/2 Cup Sugar
2 TBSP Corn Syrup
Bring to a rolling boil over med-high heat and boil for 4 minutes.
Remove from heat and stir in:
Cornstarch Slurry – mix 1/4 Cup Whole Milk with 2 TBSP Cornstarch stirring to combine then add to hot mixture.
2 Ounces Cream Cheese at room temp
1/8 tsp Sea Salt
Return mixture to heat and bring to a boil then simmer.
Continue to stir until cream cheese is smooth, and mixture has thickened slightly – about 1 minute.
1/2 Cup Strawberry Puree
1/4 Cup Buttermilk
Pour mixture into a gallon size Ziploc and immerse the sealed bag into an ice water bath.
Cool completely – I make sure the temperature is around 36°-38°!, then follow ice cream machine directions.