Roasted Strawberry Ice Cream

Roasted Strawberry Ice Cream

Why make ice cream at home? I’ve always won­dered. There are many things that one can buy that I do like to make myself so that I know about what’s in it — gra­nola, baby food, uh, din­ner — but some­things have never struck me as worth it. Ice cream used to be on that list. But now I see the light, peo­ple. And it’s all thanks to Jenni. When I first received her book I swooned over the images and the recipes sounded deli­cious but I didn’t own an ice cream make so I shelved it.

Enter my new Kitchen Aid attache­ment — the ice cream maker! This lit­tle baby came into my life about a month ago and changed every­thing. Now that I’m able to actu­ally use Jenni’s amaz­ing cook book I took a closer book. It’s exactly the kind of cook book I love — you can either just use the recipes, obvi­ously, or you can pour over all of the geeky, cooking-science details. Guess which I did? Jeni Bauer runs a suc­cess­ful small chain of ice cream shops in Ohio and is obsessed with the chem­istry behind the most per­fect, creamy ice cream. She pours all of this knowl­edge into her book and cre­ated the recipes in it with an ice cream maker a home cook might use. So the infor­ma­tion is high tech but there’s noth­ing here you can’t do at home.















Pho­tos by Maya Vis­nyei

Jenni’s the­ory is that all good ice cream depends on the anni­hi­la­tion of ice crys­tals. She also uses a touch of cream cheese in many of her bases and it gives an incred­i­bly rich but not over pow­er­ing flavour. In the recipe I tried first, she rec­om­mends that you only use a bit of your roasted straw­berry puree and use the rest for other things (like pour­ing over ice cream!). I decided to fol­low her recipe exactly but then added the puree in lay­ers at the end to make a swirled fin­ished product.

I hadn’t tasted the ice cream when I brought it to Maya’s stu­dio to shoot with. We worked away — ice cream can be tricky to pho­to­graph, for obvi­ous rea­sons — and got all of our pretty shots you see here. Maya said, “It seems like a lot of work, do you think it’s worth it?” Then we finally dipped spoons into the con­tainer and tried it. Silence. “That,” pro­nounced Maya, “is the best ice cream I’ve ever had.”

Roasted Strawberry Ice Cream


  • 1 pint of straw­ber­ries, cleaned, hulled and chopped
  • 1/3 cup sugar
  • 3 Tbsp lemon juice
  • 1 1/2 cup whole milk
  • 2 Tbsp corn­starch
  • 4 Tbsp cream cheese, soft­ened
  • 1/8th tsp sea salt
  • 1 1/4 cup heavy cream
  • 2/3 cup sugar
  • 2 Tbsp corn syrup
  • 1/4 cup buttermilk


Pre­heat the oven to 375 Degrees.

Place the straw­ber­ries and 1/3 cup of sugar in a small baking pan

You don't want to use a large one as the straw­ber­ries need to be close together so they don't dry out. Toss every­thing around so the berries get cov­ered in sugar.

Now place in the oven for just under 10 min­utes, until they soften.

Remove from the oven and place in a blender or food proces­sor.

Give it a quick whizz until you have a puree and then add the lemon juice.

Set aside.

In a small bowl, mix 2 Tbsps of milk with the corn­starch until they are well com­bined and set aside.

In a medium bowl, whip together the cream cheese with the salt. Set this aside, too.

Get a medium, heavy-bottomed sauce pan out and add the remain­ing milk, cream, sugar and corn syrup.

Bring it to a boil over medium heat for 4 min­utes, stir­ring.

Take the pot off the heat and then slowly pour in the corn­starch and milk mix­ture, whisk­ing it in.

Put the pot back on the burner and return to medium-high heat for another minute while stir­ring, until it thick­ens.

Now remove the pot from the heat for good.

Slowly pour the hot milk mix­ture into the cream cheese, whisk­ing to keep every­thing nice and smooth.

Now add 1/2 cup of your straw­berry puree and the but­ter­milk and whisk until every­thing is com­bined. I just put cling film over this bowl and placed it in the fridge overnight to chill com­pletely.

If you don't want to wait, Jenni rec­om­mends pour­ing the cus­tard into a extra large zip lock and then plac­ing that in a bowl of ice water — that will chill it much more quickly, about 30 minutes.

Pour your com­pletely chilled ice cream mix­ture into your ice cream maker and pro­ceed accord­ing to your machine's instruc­tions.

I place mine into the very chilled bowl of my Kitchen Aid ice cream attach­ment and set the pad­dle to a low and steady stir.

In about 20 min­utes the ice cream was form­ing  into a ball and was ready to come out.

Then the ice cream is ready to be packed into the con­tainer you're going to freeze it in. I used a loaf pan and accord­ing to Jenni's instruc­tions, I lay­ered extra puree, start­ing at the bot­tom, with the ice cream.

I laid down a layer of cling film and then put the whole thing in the freezer to ripen.

If you weren't adding the lay­ers of puree you would just place your ice cream from your machine into your con­tainer and get it into the freezer to set.















You might also like

Picnics & BBQs

Blueberry Grunt

This is my first post on the new site. Kind of exciting, right? We’re so thrilled to finally be sharing it with you. It was so hard to not be


Lime Avocado Popsicles

When it comes to summer, I like mine stinkin’ hot. So this season has been a bit of a, ahem, disappointment. I feel bad whining about the weather but the

By Meal Type

Salmon with Peach Cucumber Salsa

In honour of summer’s arrival, a post from the oldie-but-goodie file, barbecue-style. I love this salsa but mostly just wanted to chance to show off again about my salmon-grilling skills.