Roasted Strawberry and Buttermilk Ice Cream [ 40 min + freezing time ]
This Roasted Strawberry and Buttermilk Ice Cream is a summer delight that's both visually stunning and mouth-wateringly delicious. The roasting of strawberries intensifies their natural sweetness, which is perfectly balanced by the tang of buttermilk. The result is a creamy, smooth ice cream with a unique flavor that's sure to impress. Ideal for those hot summer days, this dessert is not only easy to make but also showcases the wonderful seasonal produce. A refreshing treat to prepare in no time.
Ingrédients
- 1 pound strawberries, hulled and halved
- 3/4 cup granulated sugar, divided
- 1 cup buttermilk
- 1 cup heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C).
- In a baking dish, toss the halved strawberries with 1/4 cup of the granulated sugar.
- Roast the strawberries in the oven for 25-30 minutes, or until they are soft and syrupy.
- Remove the strawberries from the oven and let them cool to room temperature.
- In a blender, combine the roasted strawberries (including any syrup), remaining sugar, buttermilk, heavy cream, lemon juice, vanilla extract, and salt.
- Blend until smooth and fully combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm.
- Serve scoops of this creamy delight and enjoy!
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 28gProtéines: 2gFat: 12gSucre: 24g
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