Jenis Splendid Roasted Strawberry And Buttermilk Ice Cream Recipes

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JENI'S SPLENDID ROASTED STRAWBERRY AND BUTTERMILK ICE CREAM



Jeni's Splendid Roasted Strawberry and Buttermilk Ice Cream image

Jeni's Splendid Ice Cream is very famous out of Columbus Ohio. She generously gave one of her recipes in Ohio Magazine June 2011 issue.She said she puts some cream cheese in her recipes to give it some body. Timing does not include 4 hour freezing time.

Provided by retiree09

Categories     Ice Cream

Time 1h15m

Yield 1 quart, 8 serving(s)

Number Of Ingredients 11

1 pint strawberry
1/2 cup sugar
3 tablespoons lemon juice
1 1/2 cups whole milk
2 tablespoons cornstarch
2 ounces cream cheese, softened
1/8 teaspoon fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1/4 cup buttermilk

Steps:

  • Preheat oven to 375 degrees F. Hull strawberries and slice. Combine strawberries with sugar in an 8" square glass or ceramic baking dish, stirring gently to mix well. Roast for 8 minutes, or until just soft. Let cool slightly. Puree in a food processor with lemon juice. Measure 1/2 cup of the pureed berries; refrigerate the rest of the puree for another use.
  • Mix about 2 Tbls of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
  • Combine the remaining milk, cream, sugar and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heat-proof spatula, until slightly thickened, about 1 minute. Remove from heat.
  • Gradually whisk the hot milk mixture in to the cream cheese until smooth.Add the buttermilk and reserved strawberry puree and blend well. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
  • Pour the ice cream mixture into the frozen canister of electric ice cream freezer and run according to directions of ice cream maker. Pack the finished ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours. Makes about 1 quart.
  • Serve with refrigerated strawberry puree poured over the top.

JENI'S SPLENDID SAVANNAH BUTTERMINT ICE CREAM



Jeni's Splendid Savannah Buttermint Ice Cream image

Pairs well with: Wedding cake. Chocolate cake or fudge brownies. Milk chocolate bunnies. A salty, buttery mint ice cream with white chocolate flecks. Turmeric adds a soft ivory yellow. Savannah Buttermint Ice Cream was inspired by the pastel-colored white chocolate disks found in old-timey chocolate shops and those powdery, melt-in-your-mouth mint candies in the restaurants of our grandparents' generation. It's slightly salty, minty, and very buttery. The white chocolate flecks give it a pronounced creaminess. There is a special ingredient in this ice cream: the butter flavor. It's one of very few flavorings that we stock in our kitchen, but believe me, it's the right thing here. We use one from Frontier Natural Products, and it's potently concentrated. A bit of turmeric gives the ice cream color but no added flavor. The creamy pale yellow hue sets the mood for buttermint: Easter baskets, white gloves, and baby showers.

Provided by Cook4_6

Categories     Dessert

Time 4h45m

Yield 1 quart, 6-8 serving(s)

Number Of Ingredients 12

2 cups whole milk
1 tablespoon cornstarch
1 teaspoon cornstarch
3 tablespoons cream cheese, softened
1/2 teaspoon fine sea salt
1/8 teaspoon turmeric
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
3 ounces white chocolate, chopped
8 drops butter flavor extract, natural
3 -4 drops peppermint oil, pure

Steps:

  • PREP.
  • Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
  • Whisk the cream cheese, salt, and turmeric in a medium bowl until smooth. Fill a large bowl with ice and water.
  • COOK.
  • Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
  • CHILL.
  • Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag, and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
  • FREEZE.
  • When the ice cream is almost ready to be churned, melt the white chocolate in a double boiler; let cool slightly.
  • Pour the ice cream base into the frozen canister and turn on the machine. Drop the butter flavoring and peppermint through the opening in the top of the machine. Slowly drizzle in the melted chocolate; it will form into flecks in the churning cream. Continue to spin the ice cream until thick and creamy.
  • Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

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