This ice cream is an adaptation of a recipe from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer. Roasting is an amazing way to bring out the flavour of the strawberries.
Preheat your oven to 180ºC (375ºF). Wash, hull and dry 450g (1 lb) of strawberries and slice them into 3 or 4 slices each. Mix them with ⅓ of a cup of sugar and spread them into a glass or ceramic baking dish. Roast for 8 minutes and then allow them to cool slightly. Purée the strawberries, adding 45ml (3 tablespoons) of lemon juice and set aside in the fridge. For the ice cream, measure 2 cups of milk and remove 2 tablespoons of the milk to make a slurry with 5 teaspoons of cornflour (cornstarch). Heat the remainder of the milk in a saucepan with 1¼ cups of heavy cream, ⅔ of a cup of sugar and 2 tablespoons of light corn syrup. Bring to the boil and allow to simmer for 4 minutes. Remove from the heat and pour in the cornflour slurry. Stir, return to the heat and allow to thicken. In another bowl, whisk 3 tablespoons of softened cream cheese with ⅛ of a teaspoon of salt. Pour in the hot milk mixture and whisk until smooth. Add ½ a cup of the strawberry purée and ⅓ of a cup of yoghurt thinned with water to make ½ a cup and whisk again until smooth. Cool the ice cream mixture then churn in your preferred manner. Transfer to a container and freeze for at least 4 hours until firm. Serve the ice cream with some of the remaining strawberry purée.
michelle picker cooks 