Best Strawberry Buttermilk Ice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

STRAWBERRY BUTTERMILK ICE CREAM



Strawberry Buttermilk Ice Cream image

Got this one from Peggy Fallon's "The Best Ice Cream Maker Cookbook Ever." I had a bunch of aging strawberries, and half a quart of buttermilk to use up ... and this worked perfectly. It is a lovely, light ice cream, but the texture made it seem like it had a lot more fat in it than it really does. And the color is spectacular -- a wonderful bubblegum pink!

Provided by KLHquilts

Categories     Frozen Desserts

Time 15m

Yield 1 quart, 8 serving(s)

Number Of Ingredients 4

2 pints strawberries, as ripe as possible
3/4 cup sugar
1 teaspoon fresh lemon juice
2 cups low-fat buttermilk

Steps:

  • Combine strawberries, sugar and lemon juice in a food processor or blender and process until smooth. (This will go more easily if you chop the strawberries first).
  • Combine strawberry puree and buttermilk and stir until well blended.
  • Refrigerate at least four hours, or overnight if possible.
  • Transfer to ice cream maker and process according to manufacturer's directions.

Nutrition Facts : Calories 125.8, Fat 0.8, SaturatedFat 0.3, Cholesterol 2.5, Sodium 65.2, Carbohydrate 28.6, Fiber 1.8, Sugar 25.8, Protein 2.6

STRAWBERRY BUTTERMILK ICE



Strawberry Buttermilk Ice image

Categories     Food Processor     Dessert     No-Cook     Low Fat     Quick & Easy     Low Sodium     Frozen Dessert     Strawberry     Healthy     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 3

2 12-ounce baskets strawberries, hulled, halved
1/2 cup sugar
1 cup low-fat buttermilk

Steps:

  • Puree strawberries and sugar in processor. Add buttermilk and process until smooth. Pour into 8x8x2-inch glass dish. Place in freezer. Freeze mixture until firm, about 3 hours.
  • Transfer mixture to processor and process until smooth. Spoon mixture into plastic container. Cover tightly and freeze until firm, about 3 hours (Ice can be prepared 2 days ahead. Keep frozen.) Let ice soften at room temperature about 5 minutes before serving.

STRAWBERRY BUTTERMILK ICE CREAM AND WAFFLE CONES



Strawberry Buttermilk Ice Cream and Waffle Cones image

Provided by Trisha Yearwood

Categories     dessert

Time 1h5m

Yield 6 cups ice cream plus 10 to 12 waffle cones

Number Of Ingredients 14

2 cups strawberries, hulled and sliced
6 tablespoons honey
1/4 cup strawberry preserves
1/4 teaspoon kosher salt
1/4 vanilla bean, split and seeds scraped
1 cup buttermilk
3/4 cup heavy cream
1/2 cup sugar
2 large eggs
2/3 cup all-purpose flour
1/3 cup milk
4 tablespoons unsalted butter, melted, plus softened butter, for greasing the waffle cone maker
1 teaspoon vanilla extract
Pinch kosher salt

Steps:

  • For the ice cream: Place the strawberries, honey, strawberry preserves, salt and vanilla bean seeds in a blender and puree for 30 to 60 seconds on high or puree setting. Add the buttermilk and cream and turn the blender on low, just to mix.
  • Pour the mixture into an ice cream maker and follow the manufacturer's instructions to freeze to firm.
  • For the waffle cones: Preheat a waffle cone maker.
  • In a blender, combine the sugar and eggs and blend until pale yellow, about 1 minute. Then add the flour, milk, butter, vanilla and salt and blend on low until fully incorporated, about 30 seconds.
  • Grease the waffle cone maker with softened butter. Pour about 2 tablespoons of the batter onto the waffle cone maker and cook until golden and crisp. As soon as the waffle is cooked, remove it and wrap it around the cone mold. Press the seams together and let it cool with the seam side down, then remove the cone from the mold. Repeat with the remaining batter.
  • Fill the cones with the ice cream.

Related Topics