Roasted Strawberry Buttermilk Ice Cream
Makes roughly 1 ½ quarts
1 pound fresh strawberries
2 Tbsp granulated sugar
2 Tbsp light corn syrup
1/2 tsp fine sea salt (divided)
2 tsp balsamic vinegar
2 cups heavy cream
1 cup buttermilk
6 large egg yolks
2/3 cup granulated sugar
2 tsp vanilla paste
2 tsp (or a slight more to taste) rose water
1) The day before: Preheat your oven to 300 degrees. Hull the strawberries and toss with the sugar, corn syrup and ¼ tsp salt. Line a baking sheet with parchment and spread the berries in a single layer on the sheet pan. Roast for 35 minutes, until the syrup is bubbling and the berries are just starting to collapse. Remove the sheet pan, let cool five minutes and then lift the parchment and slide the berries and syrup into a medium bowl. Slightly crush the berries with a potato masher, fold in the balsamic and then pour the mixture into a container. Cover and chill overnight.
2) The day before: In a medium saucepan, stir together the heavy cream, buttermilk and remaining ¼ tsp salt. Over a medium low heat, bring to a light simmer. In another medium bowl, whisk together the yolks and 2/3 cup granulated sugar. When the cream mixture is hot, slowly ladle half the cream mixture into the yolk mixture, whisking all the time so the eggs do not curdle. Pour the egg/cream mixture back into the pan, lightly stirring to incorporate with the warm cream. Bring back to a light simmer (do not boil), and when the mixture coats the back of the spoon, strain the mixture into a medium glass bowl. Stir in the vanilla paste and rose water. Let this mixture come to room temperature, stirring occasionally, and then cover the bowl with plastic wrap and chill overnight.
3) Early the next morning: Stir the chilled roasted strawberries into the chilled custard. Pour the mixture into your ice cream maker and proceed according to the manufacturer’s directions. The custard will usually churn for 10-12 minutes. Transfer the churned ice cream into a container and freeze until firm, around 2-3 hours before serving.
Note – to deepen and enrich the pink, whisk 2 Tbsp raspberry powder into the chilled custard before adding the roasted strawberries
