Roasted Strawberry Ice Cream

Ingredients

• 1 pint strawberries, hulled and sliced 1/2 inch thick
• 1/3 cup sugar
• 3 tbsp lemon juice
• 1 1/2 cups whole milk
• 2 tbsp corn starch
• 4 tbsp softened cream cheese
• 1/8 tsp sea salt
• 1 1/4 cup heavy cream
• 2/3 cup sugar
• 2 tbsp corn syrup
• 1/4 cup buttermilk

Directions

1. Combine the strawberries and sugar in an 8″ square baking dish and roast in a preheated 375 degree oven until softened, about 8 minutes. Puree berries in a blender or food processor with the lemon juice.
2. Mix 2 tbsp of the milk with the corn starch in a small bowl until dissolved. Set aside.
3. In a medium bowl, whisk cream cheese and salt until smooth. Set aside.
4. Fill a large bowl with ice water. Set aside.
5. Combine the remaining milk, cream, sugar, and corn syrup in a large saucepan. Bring to a boil over medium-high heat and boil for 4 minutes. Remove from heat and slowly whisk in cornstarch mixture. Return to medium high heat and cook, stirring, until slightly thickened, about 1 minute. Remove from heat.
6. Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the strawberry puree and buttermilk and blend well. Pour mixture into a 1-gallon freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as it melts, until completely chilled, about 30 minutes.
7. Pour the ice cream base into the frozen ice cream maker canister and process until thick and creamy. Pack into a storage container and freeze until firm, at least 4 hours. Remove from freezer 10 minutes before serving to soften slightly.