Strawberry Buttermilk Ice Cream
Looking for a scrumptious dessert to beat the summer heat? Look no further than Strawberry Buttermilk Ice Cream! This delightful frozen treat combines the natural sweetness of fresh strawberries with the tangy richness of buttermilk, resulting in a harmonious balance of flavors that will leave you wanting more. In this article, we'll explore the wonders of Strawberry Buttermilk Ice Cream and share a delectable recipe for you to try at home.
Strawberries are synonymous with summer, and their vibrant red hue and juicy, sweet taste make them a perfect addition to ice cream. When paired with buttermilk, the result is a remarkable combination of flavors. The tanginess of the buttermilk provides a pleasant contrast to the natural sweetness of the strawberries, elevating the overall taste experience.
Not only do strawberries enhance the flavor profile of this ice cream, but they also come with an array of health benefits. These berries are packed with essential vitamins, antioxidants, and dietary fiber, making them a nutritious choice for dessert. Strawberries are known to promote heart health, support the immune system, and even improve skin appearance.
Buttermilk adds a unique creaminess and tang to this ice cream, making it a standout treat. It is lower in fat than regular milk and offers a range of health benefits. Buttermilk contains probiotics that aid in digestion, vitamins such as B12 and riboflavin, and minerals like calcium and potassium. Indulging in Strawberry Buttermilk Ice Cream can be a guilt-free pleasure!
Ice Cream Recipe
Download Digital Recipe
Ingredients
Buttermilk Base
- 1 ½ cup buttermilk
- 1 ½ cup heavy cream
- ½ cup sugar
- ½ tsp salt
- ½ tsp xanthan gum
- 1 Tbsp dry milk powder
- 2 Tbsp corn syrup
Strawberry Puree
- 10 oz strawberries
- ¼ cup honey
Strawberry Jam
Instructions
Buttermilk Base:
- Combine sugar, xanthan gum, salt, and dry milk powder in a saucepan and mix really well for 30 seconds to a minute. You want the xanthan gum to be well distributed amongst the dry ingredients.
- Over medium heat whisk in the buttermilk.
- Next add the corn syrup and mix. Making sure that the dry ingredients are dissolved into the liquid.
- Take the pan off the heat and add the cream, whisking to combine.
- Store in an airtight container and refrigerate until very cold or preferably overnight.
Strawberry Puree:
- Preheat the oven to 300 degrees.
- Wash, hull, and cut the strawberries in half; put them in a mixing bowl.
- Add the honey to the strawberries and give them a toss.
- On a parchment paper lined baking sheet, spread out the strawberries.
- Bake in the oven for 35 minutes.
- When they’re done let them cool on the pan for a few minutes then scrape the strawberries and juices into a bowl and with an immersion blender puree.
- Store in an airtight container and refrigerate until ready to use.
