Mercy, mercy, me. Roasted Strawberry Buttermilk ice cream has returned. Summer just isn’t in full gear until this stuff has come back around.
Unlike traditional, American-style strawberry ice cream, ours has no chunks of chewy, icy, flavorless berries. We use deeply flavorful, in-season berries from Kate and Don Henry’s Farm (near Nashville) and Hirsch Fruit Farm (near Chillicothe, Ohio). After roasting and pulverizing the little berries, we blend the ruby mash with tangy buttermilk and grass-grazed Ohio milk.
The strawberries we use are small varieties selected for flavor, rather than for long-lasting shelf-life or blue ribbon-winning looks. They’re high in sugar and low in water content, so they have flavor for days. Henry and Hirsch’s berries plus our process equals an ice cream that tastes like a bowl of fresh strawberries and cream.
Above: Jewel-like, in-season strawberries after roasting.
Below: Berries being blended with buttermilk and grass-grazed milk.
Roasted Strawberry Buttermilk ice cream—we love this stuff, of course, right out of the pint. Jeni also loves to serve Roasted Strawberry Buttermilk with a big spoonful of Salty Graham Gravel and some whipped cream—her version of that Midwestern staple, the strawberry pie.