John Myers
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Strawberry Buttermilk Ice Cream
The perfect strawberry buttermilk ice cream recipe with a picture and simple step-by-step instructions.
- 300 g Strawberries
- 80 g Sugar
- 3 tbsp Lemon juice – freshly squeezed
- 350 ml Whole milk
- 2 tbsp Food starch
- 300 g Cream
- 150 g Sugar
- 2 tbsp Glucose Syrup – Manufactured at the end of the recipe
- 60 g Cream cheese double cream setting – room temperature
- 0,125 tsp Salt
- 60 ml Buttermilk
Preparation:
- Preheat the oven to 190 °. “Toast” strawberries, i.e. cut the fruit into 1 cm thick slices, mix with the 80 g sugar and cook in a baking dish in the oven for 8 minutes until they are just tender. Only in this way do they develop their full aroma. Let cool down.
- Then puree the berries with the lemon juice and remove 120 ml for the ice cream. Keep the rest in a cool place for another ice cream or marbling. It can also be used as a sauce.
Prepare the ice cream mass:
- Remove 2 tablespoons from the milk and use it to stir the cornstarch until smooth. Provide. Mix the cream cheese with the salt. Provide. Prepare a bowl of ice water.
- Now put the remaining milk, cream, sugar and glucose syrup in a 4 l saucepan and bring to the boil over medium heat and let it simmer for at least 4 minutes (make sure it doesn’t boil over). Then take the saucepan off the stove and stir in the mixed cornstarch. Put it back on the stove and let it boil again while stirring – if possible with a wooden spoon – for approx. 1 minute until the mixture thickens.
- Then take the pot off the stove again and add the cream cheese to the hot mixture and stir everything until smooth. Then add the buttermilk and the strawberry puree, stir well and pour into a whipping bowl. Then place this in the ice water and stir the ice mass every now and then so that it cools down quickly and well. This can take 30 minutes.
- Only then may the ice cream mass be placed either in the ice cream maker or in the freezer.
Preparation in the machine:
- Approx. 50 minutes – see also manufacturer’s instructions – prepare the ice cream. Then fill it into a storage box and place it in the coldest part of the freezer for another 3 – 4 hours to “dress”.
Preparation without a machine:
- Place the ice cream in a storage box and cover it in the coldest part of the freezer. Stir every 45 – 60 minutes. Repeat this until the ice cream has the desired consistency.
Making Glucose Syrup:
- Boil 9,260 g of glucose with 150 ml (previously boiled) water and let it “boil through” a little. Fill into a jam jar or bottle while still hot, close tightly, allow to cool and store in a cool and dark place. It is very versatile.
- Time to see if I could lure the sun with it …………. Nice
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